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 maize-based, vitamin A-enriched flat bread from blending ratio of orange fleshed sweet potato (Ipomoea batatas) flour at Arbaminch, Southern Ethiopia
https://doi.org/10.31248/RJFSN2021.114 | Article Number: 34B0F5822 | Vol.6 (2) - June 2021
Received Date: 08 May 2021 | Accepted Date: 07 June 2021 | Published Date: 30 June 2021
Authors: Wasihun Wale* and Ermias Dureto
Keywords: nutritional composition, Flat bread, orange fleshed sweet potato, retinol activity equivalent, sensory acceptability, vitamin A-enriched.
APA STYLE
Wale, W., & Dureto, E. (2021). Evaluation of maize-based, vitamin A-enriched flat bread from blending ratio of orange fleshed sweet potato (Ipomoea batatas) flour at Arbaminch, Southern Ethiopia. Research Journal of Food Science and Nutrition, 6(2), 14-21.
HARVARD STYLE
Wale, W., & Dureto, E. 2021. Evaluation of maize-based, vitamin A-enriched flat bread from blending ratio of orange fleshed sweet potato (Ipomoea batatas) flour at Arbaminch, Southern Ethiopia. Research Journal of Food Science and Nutrition, 6(2), Pp. 14-21.
VANCOUVER STYLE
Wale W & Dureto E. Evaluation of maize-based, vitamin A-enriched flat bread from blending ratio of orange fleshed sweet potato (Ipomoea batatas) flour at Arbaminch, Southern Ethiopia. Research Journal of Food Science and Nutrition. 2021 Jun 30:6(2): 14-21.
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