How to cite this article
APA /
Ishiwu, C. N., Nkwo, V. O., Iwouno, J. O. Obiegbuna, J. E., & Uchegbu, N. N. (2014). Optimization of taste and texture of biscuit produced from blend of plantain, sweet potato and malted sorghum flour. African Journal of Food Science, 8(5), 233-238.
Chicago /
Ishiwu C. N., Nkwo V. O., Iwouno, J. O. Obiegbuna J. E. and Uchegbu, N. N. . "Optimization of taste and texture of biscuit produced from blend of plantain, sweet potato and malted sorghum flour." African Journal of Food Science 8, no. 5 (2014): 233-238.
MLA /
Ishiwu C. N., et al. "Optimization of taste and texture of biscuit produced from blend of plantain, sweet potato and malted sorghum flour." African Journal of Food Science 8.5 (2014): 233-238.