African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 796

Full Length Research Paper

Production and functional property of maize-millet based complementary food blended with soybean

Akinsola A. O.
  • Akinsola A. O.
  • Department of Home Economics, Federal College of Education (Special), Oyo, Oyo State, Nigeria.
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Idowu M. A.
  • Idowu M. A.
  • Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.
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Babajide J. M.
  • Babajide J. M.
  • Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.
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Oguntona C. R. B.
  • Oguntona C. R. B.
  • Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.
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Shittu T. A.
  • Shittu T. A.
  • Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.
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  •  Received: 20 October 2015
  •  Accepted: 05 October 2017
  •  Published: 31 December 2018

How to cite this article

APA /
Akinsola, A. O., Idowu, M. A., Babajide, J. M., Oguntona, C. R. B., & Shittu T. A., (2018). Production and functional property of maize-millet based complementary food blended with soybean. African Journal of Food Science, 12(12), 360-366.
Chicago /
Akinsola A. O., Idowu M. A., Babajide J. M., Oguntona C. R. B. and Shittu T. A.. "Production and functional property of maize-millet based complementary food blended with soybean." African Journal of Food Science 12, no. 12 (2018): 360-366.
MLA /
Akinsola A. O., et al. "Production and functional property of maize-millet based complementary food blended with soybean." African Journal of Food Science 12.12 (2018): 360-366.
DOI /
https://doi.org/10.5897/AJFS2015.1387
URL /
https://academicjournals.org/journal/AJFS/article-abstract/5B52AE059171

Copyright © 2019 Author(s) retain the copyright of this article.

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

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