Food and Nutrition Sciences

Vol.4 No.8(2013), Paper ID 35451, 7 pages

DOI:10.4236/fns.2013.48110

 

Assessment of Chemical, Rheological and Sensory Properties of Fermented Maize-Cardaba Banana Complementary Food

 

Helen Nwakego Ayo-Omogie, Regina Ogunsakin

 

Food Science and Technology Department, Federal University of Technology, Akure, Nigeria
Food Science and Technology Department, Federal University of Technology, Akure, Nigeria

 

Copyright © 2013 Helen Nwakego Ayo-Omogie, Regina Ogunsakin et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


H. Ayo-Omogie and R. Ogunsakin, "Assessment of Chemical, Rheological and Sensory Properties of Fermented Maize-Cardaba Banana Complementary Food," Food and Nutrition Sciences, Vol. 4 No. 8, 2013, pp. 844-850. doi: 10.4236/fns.2013.48110.

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