Open AccessQuality Attributes of Yam (Dioscorea rotundata) Flour as Affected by Some Processing Parameters
Author(s) -
Orhevba B. A,
Ajiboye M. O
Publication year - 2020
Publication title -
journal of food technology research
Language(s) - English
Resource type - Journals
eISSN - 2312-6426
pISSN - 2312-3796
DOI - 10.18488/journal.58.2020.72.171.177
Subject(s) - blanching , aroma , dioscorea rotundata , absorption of water , food science , organoleptic , water content , chemistry , moisture , starch , mathematics , materials science , horticulture , composite material , biology , geotechnical engineering , organic chemistry , engineering
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