Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time
I. Owuaman, Clifford, I. Iwuoha, Chinyere, C. Onuegbu, Ngozika, C. Ogueke, Chika, N. Nwosu, Justina
Published in American journal of food technology (15.04.2013)
Published in American journal of food technology (15.04.2013)
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