Triple simultaneous stabilizing action of rosemary spice (Rosemarinum officinalis L.) in full-fat soya based flour rich in protein and -carotene

S. O. Oiye; A. M. Mwangi; J. K. Imungi; J. J. Sehmi

doi:10.5897/AJFS.9000305

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 976

Full Length Research Paper

Triple simultaneous stabilizing action of rosemary spice (Rosemarinum officinalis L.) in full-fat soya based flour rich in protein and Î²-carotene

S. O. Oiye*, A. M. Mwangi, J. K. Imungi and J. J. Sehmi

Department of Food Technology and Nutrition, College of Agriculture and Veterinary Sciences, University of Nairobi, P. O. Box 29053, Nairobi, Kenya.
Email: [email protected]

Article Number - C778CEF20276
Vol.3(5), pp. 125-130 , May 2009
https://doi.org/10.5897/AJFS.9000305

Accepted: 23 April 2009
Published: 31 May 2009

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