African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Extended Abstract

Composition of sorghum-millet flour, Aframomum danielli essential oil and their effect on mycotoxins in kunu zaki

Olosunde, O. O.*
  • Olosunde, O. O.*
  • Osun State Polytechnic, P.M.B. 301, Iree, Osun State, Nigeria.
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Adegoke, G. O.2
  • Adegoke, G. O.2
  • University of Ibadan, Oyo State, Nigeria.
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Abiodun, O. A.1
  • Abiodun, O. A.1
  • Osun State Polytechnic, P.M.B. 301, Iree, Osun State, Nigeria.
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  •  Received: 21 April 2015
  •  Accepted: 02 July 2015
  •  Published: 30 July 2015

How to cite this article

APA /
Olosunde, O. O., Adegoke, G. O., & Abiodun, O. A. (2015). Composition of sorghum-millet flour, Aframomum danielli essential oil and their effect on mycotoxins in kunu zaki. African Journal of Food Science, 9(7), 411-416.
Chicago /
Olosunde, O. O.,⃰, Adegoke, G. O. and Abiodun, O. A.. "Composition of sorghum-millet flour, Aframomum danielli essential oil and their effect on mycotoxins in kunu zaki." African Journal of Food Science 9, no. 7 (2015): 411-416.
MLA /
Olosunde, et al. "Composition of sorghum-millet flour, Aframomum danielli essential oil and their effect on mycotoxins in kunu zaki." African Journal of Food Science 9.7 (2015): 411-416.
DOI /
https://doi.org/10.5897/AJFS2015.1319
URL /
https://academicjournals.org/journal/AJFS/article-abstract/22C955F54264

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This article is published under the terms of the Creative Commons Attribution License 4.0

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