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
Quality properties of bread from blends of wheat flour and sweet orange seed protein concentrate
https://doi.org/10.31248/RJFSN2023.165 | Article Number: 13066FC43 | Vol.8 (3) - December 2023
Received Date: 21 November 2023 | Accepted Date: 27 December 2023 | Published Date: 30 December 2023
Authors: Peter Isah AKUBOR , Saa-Aondo Patrick SHABU , Goodluck Obioma OKEREKE* and Aaron Mutlong Amak DAMAK
Keywords: Bread and quality properties, functional and pasting properties, protein concentrate, sweet orange seeds, wheat flour.
APA STYLE
Akubor, P. I., Shabu, S-A. P., Okereke, G. O., & Damak, A. M. A. (2023). Quality properties of bread from blends of wheat flour and sweet orange seed protein concentrate. Research Journal of Food Science and Nutrition, 8(3), 48-62.
HARVARD STYLE
Akubor, P. I., Shabu, S-A. P., Okereke, G. O. and Damak, A. M. A. 2023. Quality properties of bread from blends of wheat flour and sweet orange seed protein concentrate. Research Journal of Food Science and Nutrition, 8(3), Pp. 48-62.
VANCOUVER STYLE
Akubor PI, Shabu S-AP, Okereke GO & Damak AMA. Quality properties of bread from blends of wheat flour and sweet orange seed protein concentrate. Research Journal of Food Science and Nutrition. 2023 Dec 30: 8(3): 48-62.
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