📄 Peer-Reviewed Academic Output
Year: 2018
👁️ 57 Clicks
Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran
Abstract & Summary
Authors: FD Odebode, OT Ekeleme, OS Ijarotimi, SA Malomo, AO Idowu, ...
Publication Details
| Principal Author | Prof. ATINUKE O. IDOWU (Professor) |
|---|---|
| Journal / Venue | Journal of Food Biochemistry 42 (4), e12447, 2018 |
| Publication Year | 2018 |
| Article Clicks / Reads | 57 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:u5HHmVD_uO8C ↗ |
| 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. (2018). Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran. Journal of Food Biochemistry 42 (4), e12447, 2018. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=OqPFb7QAAAAJ&pagesize=100&citation_for_view=OqPFb7QAAAAJ:u5HHmVD_uO8C