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

Quality and sensory properties of instant fried noodles made with soybean and carrot pomace flour

Tiony Mercy Chepkosgei
  • Tiony Mercy Chepkosgei
  • Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, 62000-0200, Nairobi, Kenya.
  • Search for this author on:
  • Google Scholar
Irene Orina
  • Irene Orina
  • Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, 62000-0200, Nairobi, Kenya.
  • Search for this author on:
  • Google Scholar


  •  Received: 08 September 2020
  •  Accepted: 16 February 2021
  •  Published: 31 March 2021

How to cite this article

APA /
Chepkosgei, T. M., & Orina, I. (2021). Quality and sensory properties of instant fried noodles made with soybean and carrot pomace flour. African Journal of Food Science, 15(3), 92-99.
Chicago /
Tiony Mercy Chepkosgei and Irene Orina. "Quality and sensory properties of instant fried noodles made with soybean and carrot pomace flour." African Journal of Food Science 15, no. 3 (2021): 92-99.
MLA /
Tiony Mercy Chepkosgei and Irene Orina. "Quality and sensory properties of instant fried noodles made with soybean and carrot pomace flour." African Journal of Food Science 15.3 (2021): 92-99.
DOI /
https://doi.org/10.5897/AJFS2020.2019
URL /
https://academicjournals.org/journal/AJFS/article-abstract/E29065966228

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

Back to Vol. 15 No. 3
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES