African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Composition and sensory properties of plantain cake

Ibeanu Vivienne
  • Ibeanu Vivienne
  • Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria.
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Onyechi Uchenna
  • Onyechi Uchenna
  • Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria.
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Ani Peace*
  • Ani Peace*
  • Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria.
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Ohia Clinton
  • Ohia Clinton
  • Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria.
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  •  Received: 25 February 2015
  •  Accepted: 12 November 2015
  •  Published: 29 February 2016

How to cite this article

APA /
Ibeanu, V., Onyechi, U., Ani, P., & Ohia, C. (2016). Composition and sensory properties of plantain cake. African Journal of Food Science, 10(2), 25-32.
Chicago /
Ibeanu Vivienne, Onyechi Uchenna, Ani Peace and Ohia Clinton. "Composition and sensory properties of plantain cake." African Journal of Food Science 10, no. 2 (2016): 25-32.
MLA /
Ibeanu Vivienne, et al. "Composition and sensory properties of plantain cake." African Journal of Food Science 10.2 (2016): 25-32.
DOI /
https://doi.org/10.5897/AJFS2015.1292
URL /
https://academicjournals.org/journal/AJFS/article-abstract/DDFD03457284

Copyright © 2024 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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