RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Starch source, modification and food application
https://doi.org/10.31248/RJFSN2021.119 | Article Number: D90BEF451 | Vol.7 (4) - October 2022
Received Date: 12 September 2021 | Accepted Date: 11 October 2021 | Published Date: 30 October 2022
Authors: Ogori A. F.* and Alimi Taofeek
Keywords: legumes, cereals, food system, non-food systems.
APA STYLE
Ogori, A. F., & Taofeek, A. (2022). Starch source, modification and food application. Research Journal of Food Science and Nutrition, 7(4), 85-94.
HARVARD STYLE
Ogori, A. F. and Taofeek, A. 2022. Starch source, modification and food application. Research Journal of Food Science and Nutrition, 7(4), Pp. 85-94.
VANCOUVER STYLE
Ogori AF & Taofeek A. Starch source, modification and food application. Research Journal of Food Science and Nutrition. 2022 Oct 30:7(4): 85-94.
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