Open AccessEFFECT OF LEMON AND TAMARIND ON THE COOKING TIME, PHYSICO-CHEMICAL AND FUNCTIONAL CHANGES DURING PRODUCTION OF PRECOOKED MACABO (XANTHOSOMA SAGITTIFOLIUM) FLOURS
Author(s) -
Panyo'o A Aboubakar*
Publication year - 2018
Publication title -
zenodo (cern european organization for nuclear research)
Language(s) - English
DOI - 10.5281/zenodo.1407116
Subject(s) - lemon juice , food science , chemistry , sugar