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
Phytochemical studies of wheat-plantain composite flours enriched with velvet beans flours
https://doi.org/10.31248/RJFSN2024.174 | Article Number: F560AB163 | Vol.9 (2) - April 2024
Received Date: 08 April 2024 | Accepted Date: 25 April 2024 | Published Date: 30 April 2024
Authors: T. K Adebayo* and M.C Ibrahim
Keywords: nutritional value, DPPH, FRAP, L-dopa, total carotenoids, total flavonoids, total phenol.
APA STYLE
Adebayo, T. K., & Ibrahim, M. C. (2024). Phytochemical studies of wheat-plantain composite flours enriched with velvet beans flours. Research Journal of Food Science and Nutrition, 9(2), 61-66.
HARVARD STYLE
Adebayo, T. K. and Ibrahim, M. C. 2024. Phytochemical studies of wheat-plantain composite flours enriched with velvet beans flours. Research Journal of Food Science and Nutrition, 9(2), Pp. 61-66.
VANCOUVER STYLE
Adebayo TK & Ibrahim MC. Phytochemical studies of wheat-plantain composite flours enriched with velvet beans flours. Research Journal of Food Science and Nutrition. 2024 Apr 30: 9(2): 61-66.
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