BIOACTIVE COMPONENTS, ENZYMES INHIBITORY AND ANTIOXIDANT ACTIVITIES OF BIOFORTIFIED YELLOW MAIZE (ZEA MAYS L.) AND COWPEA (VIGNA UNGUICULATA L. WALP) COMPOSITE BISCUITS.

MLA

Irondi, Emmanuel Anyachukwu, et al. “Bioactive Components, Enzymes Inhibitory and Antioxidant Activities of Biofortified Yellow Maize (Zea Mays L.) and Cowpea (Vigna Unguiculata L. Walp) Composite Biscuits.” Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos Din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, vol. 45, no. 1, Jan. 2021, pp. 86–101. EBSCOhost, https://doi.org/10.35219/foodtechnology.2021.1.06.

APA

Irondi, E. A., Ajani, E. O., Aliyu, O. M., Olatoye, K. K., Abdulameed, H. T., & Ogbebor, O. F. (2021). Bioactive Components, Enzymes Inhibitory and Antioxidant Activities of Biofortified Yellow Maize (Zea Mays L.) and Cowpea (Vigna Unguiculata L. Walp) Composite Biscuits. Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos Din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 45(1), 86–101. https://doi.org/10.35219/foodtechnology.2021.1.06

Chicago

Irondi, Emmanuel Anyachukwu, Emmanuel Oladipo Ajani, Olawale Mashood Aliyu, Kazeem Koledoye Olatoye, Hassan Taiye Abdulameed, and Osayame Funmilayo Ogbebor. 2021. “Bioactive Components, Enzymes Inhibitory and Antioxidant Activities of Biofortified Yellow Maize (Zea Mays L.) and Cowpea (Vigna Unguiculata L. Walp) Composite Biscuits.” Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos Din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare 45 (1): 86–101. doi:10.35219/foodtechnology.2021.1.06.