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
Physio-chemical properties of sugar syrup produced from two varieties of yam (Dioscorea dumetorum and Dioscorea alata) using exogenous enzymes
https://doi.org/10.31248/RJFSN2018.055 | Article Number: 533D87482 | Vol.4 (1) - February 2019
Received Date: 29 November 2018 | Accepted Date: 15 January 2019 | Published Date: 28 February 2019
Authors: Okafor D. C.* , Onuegbu N. C. , Ibeabuchi J. C. , Agunwah I. M. , Kabuo N. O. , Nweje N. O. , Chukwu M. N. and Izuakam, J. C.
Keywords: Exogenous enzymes, sugar syrups, yam varieties.
APA STYLE
Okafor, D. C., Onuegbu, N. C., Ibeabuchi, J. C., Agunwah, I. M., Kabuo, N. O., Nweje, N. O., Chukwu, M. N., & Izuakam, J. C. (2019). Physio-chemical properties of sugar syrup produced from two varieties of yam (Dioscorea dumetorum and Dioscorea alata) using exogenous enzymes. Research Journal of Food Science and Nutrition, 4(1), 12-21.
HARVARD STYLE
Okafor, D. C., Onuegbu, N. C., Ibeabuchi, J. C., Agunwah, I. M., Kabuo, N. O., Nweje, N. O., Chukwu, M. N. and Izuakam, J. C. 2019. Physio-chemical properties of sugar syrup produced from two varieties of yam (Dioscorea dumetorum and Dioscorea alata) using exogenous enzymes. Research Journal of Food Science and Nutrition, 4(1), Pp. 12-21.
VANCOUVER STYLE
Okafor DC, Onuegbu NC, Ibeabuchi JC, Agunwah IM, Kabuo NO, Nweje NO, Chukwu MN & Izuakam JC. Physio-chemical properties of sugar syrup produced from two varieties of yam (Dioscorea dumetorum and Dioscorea alata) using exogenous enzymes. Research Journal of Food Science and Nutrition. 2019 Feb 28:4(1): 12-21.
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