International Journal of
Physical Sciences

  • Abbreviation: Int. J. Phys. Sci.
  • Language: English
  • ISSN: 1992-1950
  • DOI: 10.5897/IJPS
  • Start Year: 2006
  • Published Articles: 2572

Full Length Research Paper

Evaluation of particle size, flowability and thermal properties of formulated composite wheat-sologold sweet potato flour for baked products

Paul Tosin
  • Paul Tosin
  • Department of Agricultural and Bioresources Engineering, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
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Olosunde William Adebisi
  • Olosunde William Adebisi
  • Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo, Akwa Ibom State, Nigeria.
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Antia Orua Okon
  • Antia Orua Okon
  • Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo, Akwa Ibom State, Nigeria.
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  •  Received: 12 November 2023
  •  Accepted: 12 December 2023
  •  Published: 31 March 2024

How to cite this article

APA /
Tosin, P., Adebisi, O. W., & Okon, A. O. (2024). Evaluation of particle size, flowability and thermal properties of formulated composite wheat-sologold sweet potato flour for baked products. International Journal of Physical Sciences, 19(1), 18-25.
Chicago /
Paul Tosin, Olosunde William Adebisi and Antia Orua Okon. "Evaluation of particle size, flowability and thermal properties of formulated composite wheat-sologold sweet potato flour for baked products." International Journal of Physical Sciences 19, no. 1 (2024): 18-25.
MLA /
Paul Tosin, Olosunde William Adebisi and Antia Orua Okon. "Evaluation of particle size, flowability and thermal properties of formulated composite wheat-sologold sweet potato flour for baked products." International Journal of Physical Sciences 19.1 (2024): 18-25.
DOI /
https://doi.org/10.5897/IJPS2023.5062
URL /
https://academicjournals.org/journal/IJPS/article-abstract/21DD01A71890

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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