Quality changes in cocoyam flours during storage
نویسندگان
چکیده
منابع مشابه
Quality changes in cocoyam flours during storage
Cocoyam tubers were subjected to two processing methods (fermentation and parboiling) and milled into flour. The samples were stored at 25°C, 35°C, and 45°C and analyzed at 2 weeks interval for 8 weeks for their nutritional, functional, and pasting properties. Data obtained were subjected to multiple analysis of variance. Storage period and its interactive effect with the processing methods had...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2016
ISSN: 2048-7177,2048-7177
DOI: 10.1002/fsn3.347