Nutritional, Functional and Sensory Characteristics of Infant Flours from a Blend of Fermented Plantain (Musa paradisiaca), Roasted Cashew (Anacardium occidentale) Nut and Baobab Pulp (Adansonia digitata)
- DOI
- 10.9734/ajfrn/2025/v4i2258
- Published
- 2025-04-12
- 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/v4i2258,
title = {Nutritional, Functional and Sensory Characteristics of Infant Flours from a Blend of Fermented Plantain (Musa paradisiaca), Roasted Cashew (Anacardium occidentale) Nut and Baobab Pulp (Adansonia digitata)},
author = {Sonita Teneng Mengwi and Wilfred Ngaha Damndja and Aurelie Solange Agume Ntso and Richard Ejoh Aba},
year = {2025},
journal = {Asian Journal of Food Research and Nutrition},
doi = {10.9734/ajfrn/2025/v4i2258},
url = {https://doi.org/10.9734/ajfrn/2025/v4i2258}
}RIS
TY - JOUR TI - Nutritional, Functional and Sensory Characteristics of Infant Flours from a Blend of Fermented Plantain (Musa paradisiaca), Roasted Cashew (Anacardium occidentale) Nut and Baobab Pulp (Adansonia digitata) AU - Sonita Teneng Mengwi AU - Wilfred Ngaha Damndja AU - Aurelie Solange Agume Ntso AU - Richard Ejoh Aba PY - 2025 JO - Asian Journal of Food Research and Nutrition DO - 10.9734/ajfrn/2025/v4i2258 UR - https://doi.org/10.9734/ajfrn/2025/v4i2258 ER -
APA
Mengwi, S. T., Damndja, W. N., Ntso, A. S. A., & Aba, R. E. (2025). Nutritional, Functional and Sensory Characteristics of Infant Flours from a Blend of Fermented Plantain (Musa paradisiaca), Roasted Cashew (Anacardium occidentale) Nut and Baobab Pulp (Adansonia digitata). Asian Journal of Food Research and Nutrition. https://doi.org/10.9734/ajfrn/2025/v4i2258
Source records
- crossref · retrieved 2026-09-26T13:35:30.732Z