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
Evaluation of flour blends made from high quality protein maize and soursop seed flours
https://doi.org/10.31248/RJFSN2024.194 | Article Number: D95A182D2 | Vol.10 (1) - February 2025
Received Date: 31 December 2024 | Accepted Date: 03 February 2025 | Published Date: 28 February 2025
Author: T. K. Adebayo
Keywords: proximate composition, phytochemicals., functional properties, Flour blends, Quality protein maize, soursop seeds, mineral content
APA STYLE
Adebayo, T. K. (2025). Evaluation of flour blends made from high quality protein maize and soursop seed flours. Research Journal of Food Science and Nutrition, 10(1), 9-22.
HARVARD STYLE
Adebayo, T. K. 2025. Evaluation of flour blends made from high quality protein maize and soursop seed flours. Research Journal of Food Science and Nutrition, 10(1), Pp. 9-22.
VANCOUVER STYLE
Adebayo, T. K. Evaluation of flour blends made from high quality protein maize and soursop seed flours. Research Journal of Food Science and Nutrition. 2025 Feb 28: 10(1): 9-22.
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