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
Variation in the functional properties of blends of heat-treated local thickening seeds and cocoyam flour
https://doi.org/10.31248/RJFSN2018.053 | Article Number: A4A9A74D3 | Vol.3 (5) - December 2018
Received Date: 06 November 2018 | Accepted Date: 10 December 2018 | Published Date: 31 December 2018
Authors: Mbanali, U. G. , Chukwu, M. N.* and Iwuagwu, M. O.
Keywords: Achi, blend, cocoyam, functional properties, ofo, thickening seeds, ukpo.
APA STYLE
Mbanali, U. G., Chukwu, M. N., & Iwuagwu, M. O. (2018). Variation in the functional properties of blends of heat-treated local thickening seeds and cocoyam flour. Research Journal of Food Science and Nutrition, 3(5), 74-83.
HARVARD STYLE
Mbanali, U. G., Chukwu, M. N. and Iwuagwu, M. O. 2018. Variation in the functional properties of blends of heat-treated local thickening seeds and cocoyam flour. Research Journal of Food Science and Nutrition, 3(5), Pp. 74-83.
VANCOUVER STYLE
Mbanali UG, Chukwu MN & Iwuagwu MO. Variation in the functional properties of blends of heat-treated local thickening seeds and cocoyam flour. Research Journal of Food Science and Nutrition. 2018 Dec 31:3(5): 74-83.
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