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 assessment and consumer acceptability of custard enriched with lima bean and ripe plantain flours
https://doi.org/10.31248/RJFSN2023.156 | Article Number: C868E9321 | Vol.8 (2) - June 2023
Received Date: 04 April 2023 | Accepted Date: 10 May 2023 | Published Date: 30 June 2023
Authors: J. I. Okoye* , N. N. Onwuama and S. I. Eze
Keywords: enrichment, Corn starch, custard, lima bean flour, quality attributes, ripe plantain flour
APA STYLE
Okoye, J. I., Onwuama, N. N., & Eze, S. I. (2023). Quality assessment and consumer acceptability of custard enriched with lima bean and ripe plantain flours. Research Journal of Food Science and Nutrition, 8(2), 20-28.
HARVARD STYLE
Okoye, J. I., Onwuama, N. N. and Eze, S. I. 2023 Quality assessment and consumer acceptability of custard enriched with lima bean and ripe plantain flours. Research Journal of Food Science and Nutrition, 8(2), Pp. 20-28.
VANCOUVER STYLE
Okoye JI, Onwuama NN &Eze SI. Quality assessment and consumer acceptability of custard enriched with lima bean and ripe plantain flours. Research Journal of Food Science and Nutrition. 2023 Jun 30: 8(2): 20-28.
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