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Development and acceptability of snacks from yellow‐fleshed sweet potato and wheat flours Journal of Food Processing and Preservation Vol. 45, Issue 1, , 2021 |
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Ojinnaka, M.C. and G.I. Onwuka, 2011. Organoleptic assessment of the performance of some cultivars of Ipomoea batatas in the development of selected snack products. Pak. J. Nutr., 10: 935-939. CrossRefDirect Link |
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Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years Old Journal of Culinary Science & Technology |
Nutritional quality and acceptability of sweet potato–soybean–moringa composite porridge Nutrition & Food Science Vol. 45, Issue 6, 845, 2015 |
Organoleptic Assessment of the Performance of Some Cultivars of Ipomoea batatas in the Development of Selected Snack Products Pakistan Journal of Nutrition Vol. 10, Issue 10, 935, 2011 |
How to cite this article
Rita E. Sanful, Adiza Sadik and Sophia Darko, 2010. Nutritional and Sensory Analysis of Soya Bean and Wheat Flour Composite Cake. Pakistan Journal of Nutrition, 9: 794-796.
DOI: 10.3923/pjn.2010.794.796
URL: https://scialert.net/abstract/?doi=pjn.2010.794.796
DOI: 10.3923/pjn.2010.794.796
URL: https://scialert.net/abstract/?doi=pjn.2010.794.796