📄 Peer-Reviewed Academic Output
Year: 2017
👁️ 56 Clicks
Effects of thermal processing on the nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolates
Abstract & Summary
Authors: DO Iyenagbe, SA Malomo, AO Idowu, AA Badejo, TN Fagbemi
Publication Details
| Principal Author | Prof. ATINUKE O. IDOWU (Professor) |
|---|---|
| Journal / Venue | Food Science & Nutrition 5 (6), 1170-1178, 2017 |
| Publication Year | 2017 |
| Article Clicks / Reads | 56 readers clicked (View Article) |
| DOI (Digital Object Identifier) | Not assigned / Not provided |
| Article / Publisher Link | https://scholar.google.com/citations?view_op=view_citation&hl=en&user=OqPFb7QAAAAJ&pagesize=100&citation_for_view=OqPFb7QAAAAJ:Tyk-4Ss8FVUC ↗ |
| Department | Food Science and Technology |
| College / Faculty | College of Basic and Applied Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
O. IDOWU, A. (2017). Effects of thermal processing on the nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolates. Food Science & Nutrition 5 (6), 1170-1178, 2017. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=OqPFb7QAAAAJ&pagesize=100&citation_for_view=OqPFb7QAAAAJ:Tyk-4Ss8FVUC