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
Effect of some processing methods on the proximate, mineral, microbiological and sensory qualities of cowpea enriched maize snack (Ipekere Agbado)
https://doi.org/10.31248/RJFSN2016.006 | Article Number: FAC22C611 | Vol.1 (1) - June 2016
Received Date: 23 February 2016 | Accepted Date: 04 May 2016 | Published Date: 30 June 2016
Authors: Shakpo, I. O.* and Osundahunsi, O. F.
Keywords: Cowpea, nutrient., Ipekere agbado, maize, nutritious snack, oil-frying, oven-drying.
APA STYLE
Shakpo, I. O., & Osundahunsi, O. F. (2016). Effect of some processing methods on the proximate, mineral, microbiological and sensory qualities of cowpea enriched maize snack (Ipekere Agbado). Research Journal of Food Science and Nutrition, 1(1), 1-9.
HARVARD STYLE
Shakpo, I. O. and Osundahunsi, O. F. 2016. Effect of some processing methods on the proximate, mineral, microbiological and sensory qualities of cowpea enriched maize snack (Ipekere Agbado). Research Journal of Food Science and Nutrition, 1(1), Pp. 1-9.
VANCOUVER STYLE
Shakpo IO & Osundahunsi OF. Effect of some processing methods on the proximate, mineral, microbiological and sensory qualities of cowpea enriched maize snack (Ipekere Agbado). Research Journal of Food Science and Nutrition. 2016 Jun 30:1(1): 1-9.
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