Quality Characterization of Instant Pounded Yam Flour and its Composites Using Principal Component Analysis
Sulaimon Babatunde Kosoko, Wilson Tamunotonye Orunaboka & Abiona Sunday Aina · Asian Food Science Journal · 2023
The importance of producing acceptable composite instant pounded yam flour has been challenging in todays’ consumer market due to various substitutes been utilized during its production process as a way of reducing the production cost hence the need to carry out quality assessme...
Open access
Research Article
10.9734/afsj/2023/v22i10680