The Influence of Drying Techniques on the Proximate, Functional, and Sensory Properties of Soy-plantain Flour

Corresponding Author’s Institution:  Department of Food Science and Technology, Modibbo Adama University, Yola, Adamawa State, Nigeria.

Corresponding Author’s email: jbhussein01@mautech.edu.ng

Received: 13-08-2022
Accepted: 07-11-2022
doi: https://dx.doi.org/10.4314/njns.v44i1.24

Permanent link to this article: https://journal.nutritionnigeria.org/journal/the-influence-of-drying-techniques-on-the-proximate-functional-and-sensory-properties-of-soy-plantain-flour/