Effect of peeling and blanching on proximate compositions, mineral profile, physico-chemical and anti-nutritional properties of plantain (Musa AAB) flours
Journal of Research in Food Science and Nutrition (JRFSN). September 2020 Vol. 1(2), pp. 013-023
[Abstract] [Full Text - PDF]
Frequency : Monthly
|Language : English|
|Subject : Journal of Research in Food Science and Nutrition|
|Abbreviation : JRFSN|
Journal of Research in Food Science and Nutrition is an open access academic refereed journal published monthly by Spectacular Journals.
JRFSN publishes research articles that report premier fundamental discoveries and inventions, and the applications of those discoveries, unconfined by traditional discipline barriers. All articles published by JRFSN are published in English.
The objective of JRFSN is to publish the most significant as well as innovative articles all areas of this journal; in other to accelerate the sharing and free-access of knowledge.