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The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods Cogent Food & Agriculture Vol. 6, Issue 1, 1823595, 2020 |
Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars Journal of Chemistry |
How to cite this article
O.N. Onuoha, P.E. Eme and U.E. Ekpo, 2014. Chemical Evaluation of Unripe Plantain Dishes Commonly Consumed by Type 2 Diabetics
Attending the University of Uyo Teaching Hospital in Akwa Ibom State, Nigeria. Pakistan Journal of Nutrition, 13: 331-334.
DOI: 10.3923/pjn.2014.331.334
URL: https://scialert.net/abstract/?doi=pjn.2014.331.334
DOI: 10.3923/pjn.2014.331.334
URL: https://scialert.net/abstract/?doi=pjn.2014.331.334