Proximate Composition and Sensory Properties of Maize Pap Fortified with Peanut and Muskmelon Flours
- DOI
- 10.9734/ajfrn/2025/v4i1236
- Published
- 2025-02-28
- Container
- Asian Journal of Food Research and Nutrition
- Publisher
- Sciencedomain International
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.9734/ajfrn/2025/v4i1236,
title = {Proximate Composition and Sensory Properties of Maize Pap Fortified with Peanut and Muskmelon Flours},
author = {Akurienne Divine Chimamanda and James Ejikeme Obiegbuna and Kolawole Oladimeji Olubusayo and Anigbogu Chinenye Bibiana},
year = {2025},
journal = {Asian Journal of Food Research and Nutrition},
doi = {10.9734/ajfrn/2025/v4i1236},
url = {https://doi.org/10.9734/ajfrn/2025/v4i1236}
}RIS
TY - JOUR TI - Proximate Composition and Sensory Properties of Maize Pap Fortified with Peanut and Muskmelon Flours AU - Akurienne Divine Chimamanda AU - James Ejikeme Obiegbuna AU - Kolawole Oladimeji Olubusayo AU - Anigbogu Chinenye Bibiana PY - 2025 JO - Asian Journal of Food Research and Nutrition DO - 10.9734/ajfrn/2025/v4i1236 UR - https://doi.org/10.9734/ajfrn/2025/v4i1236 ER -
APA
Chimamanda, A. D., Obiegbuna, J. E., Olubusayo, K. O., & Bibiana, A. C. (2025). Proximate Composition and Sensory Properties of Maize Pap Fortified with Peanut and Muskmelon Flours. Asian Journal of Food Research and Nutrition. https://doi.org/10.9734/ajfrn/2025/v4i1236
Source records
- crossref · retrieved 2026-09-26T00:20:41.306Z