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
Nutritional and sensory evaluation of complementary food formulated from maize, pigeon pea and Moringa stenoptela leaves in southern Ethiopia
https://doi.org/10.31248/RJFSN2021.112 | Article Number: EB7E9BB31 | Vol.6 (2) - June 2021
Received Date: 07 May 2021 | Accepted Date: 07 June 2021 | Published Date: 30 June 2021
Authors: Ermias Dureto Badebo* and Wasihun Wale Eyesa
Keywords: nutritional value, formulation, sensory evaluation, Complementary food, Moringa stenoptela
APA STYLE
Badebo, E. D., & Eyesa, W. W. (2021). Nutritional and sensory evaluation of complementary food formulated from maize, pigeon pea and Moringa stenoptela leaves in southern Ethiopia. Research Journal of Food Science and Nutrition, 6(2), 8-13.
HARVARD STYLE
Badebo, E. D. and Eyesa, W. W. 2021. Nutritional and sensory evaluation of complementary food formulated from maize, pigeon pea and Moringa stenoptela leaves in southern Ethiopia. Research Journal of Food Science and Nutrition, 6(2), Pp. 8-13.
VANCOUVER STYLE
Badebo ED & Eyesa WW. Nutritional and sensory evaluation of complementary food formulated from maize, pigeon pea and Moringa stenoptela leaves in southern Ethiopia. Research Journal of Food Science and Nutrition. 2021 Jun 30:6(2): 8-13.
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