The Use of Ripe Plantain (<i>Musa spp</i>.) and Peppercorns for Beverage Processing as a Pro-Vitamin A Carotenoid and Nutrition Catalyst

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"The Use of Ripe Plantain (Musa spp.) and Peppercorns for Beverage Processing as a Pro-Vitamin A Carotenoid and Nutrition Catalyst"
written by Mabel Kyei Kwofie, Mabel Abrafi Sarpong, Florence Anima, Nafisatu Bukari, Oluwaseyi Adeboye,
published by Food and Nutrition Sciences, Vol.11 No.12, 2020

has been cited by the following article(s):

[1]	Enhancing Protein and Vitamin A Intake Through the Addition of Bambara Groundnut and Ripe Plantain to Maize Porridge
	Legume …, 2024

[2]	Effects of ripening stages and thermal treatment on quality characteristics of the overripe plantain puree
	Journal of Agriculture …, 2023

[3]	THE PRODUCTION AND QUALITY OF FLAVOURED PLANTAIN CHIPS