Journal of
Stored Products and Postharvest Research

  • Abbreviation: J. Stored Prod. Postharvest Res.
  • Language: English
  • ISSN: 2141-6567
  • DOI: 10.5897/JSPPR
  • Start Year: 2010
  • Published Articles: 166

Full Length Research Paper

Storability of soybean flour and its hazard analysis in Nigeria

Ogundele B. A.
  • Ogundele B. A.
  • Nigerian Stored Products Research Institute, c/o Lake Chad Research Institute, P. M. B. 1293, Maiduguri, Borno State, Nigeria.
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Arowora K. A.
  • Arowora K. A.
  • Nigerian Stored Products Research Institute, P. M. B.3032, Kano, Kano State, Nigeria.
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Abiodun A. A.
  • Abiodun A. A.
  • Nigerian Stored Products Research Institute, P. M. B. 1489, Ilorin, Kwara State, Nigeria.
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Afolayan S. S.
  • Afolayan S. S.
  • Nigerian Stored Products Research Institute, P. M. B. 1489, Ilorin, Kwara State, Nigeria.
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Ajani A. O.
  • Ajani A. O.
  • Nigerian Stored Products Research Institute, P. M. B. 5044, Ibadan, Oyo State, Nigeria.
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Adetunji C. O.
  • Adetunji C. O.
  • Nigerian Stored Products Research Institute, P. M. B. 1489, Ilorin, Kwara State, Nigeria.
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  •  Received: 24 July 2014
  •  Accepted: 27 February 2015
  •  Published: 31 March 2015

How to cite this article

APA /
Ogundele, B. A., Arowora, K. A., Abiodun, A. A., Afolayan, S. S., Ajani, A. O., & Adetunji, C. O. (2015). Storability of soybean flour and its hazard analysis in Nigeria. Journal of Stored Products and Postharvest Research, 6(3), 21-24.
Chicago /
Ogundele B. A., Arowora K. A., Abiodun A. A., Afolayan S. S., Ajani A. O. and Adetunji C. O.. "Storability of soybean flour and its hazard analysis in Nigeria." Journal of Stored Products and Postharvest Research 6, no. 3 (2015): 21-24.
MLA /
Ogundele B. A., et al. "Storability of soybean flour and its hazard analysis in Nigeria." Journal of Stored Products and Postharvest Research 6.3 (2015): 21-24.
DOI /
https://doi.org/10.5897/JSPPR2014. 0169
URL /
https://academicjournals.org/journal/JSPPR/article-abstract/2EC6A4B51300

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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