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
Proximate composition, sensory properties and microbiological status of granola substituted with soursop flour (Annona muricta) for household consumption
https://doi.org/10.31248/RJFSN2020.097 | Article Number: 20A58CD72 | Vol.5 (3) - June 2020
Received Date: 09 June 2020 | Accepted Date: 29 June 2020 | Published Date: 30 June 2020
Authors: Deedam, N. J.* and Mbah, P. E.
Keywords: proximate, Soursop, granola, sensory, microbial.
APA STYLE
Deedam, N. J., & Mbah, P. E. (2020). Proximate composition, sensory properties and microbiological status of granola substituted with soursop flour (Annona muricta) for household consumption. Research Journal of Food Science and Nutrition, 5(3), 69-77.
HARVARD STYLE
Deedam, N. J. and Mbah, P. E. 2020. Proximate composition, sensory properties and microbiological status of granola substituted with soursop flour (Annona muricta) for household consumption. Research Journal of Food Science and Nutrition, 5(3), Pp. 69-77.
VANCOUVER STYLE
Deedam NJ & Mbah PE. Proximate composition, sensory properties and microbiological status of granola substituted with soursop flour (Annona muricta) for household consumption. Research Journal of Food Science and Nutrition. 2020 Jun 30:5(3): 69-77.
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