Journal of Food Technology

Modelling and Absorption Isotherm of Sorghum (Sorghum bicolor), Soybean (Glycine max) and Orange Fleshed Sweet Potato (Impomea batatas) Flours Blends Infant Formula

Adejuwon Kikelomo Patricia, Osundahunsi Oluwatooyin Faramade, Oluwamukomi Matthew Olusola, Oluwajuyitan Timilehin David
Page: 56-62
Published online: 21 Sep 2022

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Journal of Food Technology

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Modelling and Absorption Isotherm of Sorghum (Sorghum bicolor), Soybean (Glycine max) and Orange Fleshed Sweet Potato (Impomea batatas) Flours Blends Infant Formula

135
Views

1
Downloads

Journal of Food Technology

Journal of Food Technology, Volume 18, Issue 4 (2020)

The Effect of Bixin/Crocetin Nanoparticles on Quality and Shelf Life Improvement of Cheddar Cheese

133Views

1Downloads

Modelling and Absorption Isotherm of Sorghum (Sorghum bicolor), Soybean (Glycine max) and Orange Fleshed Sweet Potato (Impomea batatas) Flours Blends Infant Formula

135Views

1Downloads

133
Views

1
Downloads

135
Views

1
Downloads