Effect of Pre-Cooking and Particle Size Distribution on the Pasting and Functional Properties of Trifoliate (Dioscorea dumetorum) Yam Flour
O. A. Abiodun, O. A. Omolola, O. O. Olosunde & R. Akinoso · Current Journal of Applied Science and Technology · 2013
Aims: The effects of pre-cooking and particle size distribution on the pasting and functional properties of trifoliate yam flours were evaluated. Study Design: 2 x 2 x 5 factorial experimental design was used for this study. Place and Duration of Study: The study was carried out...
Open access
Research Article
10.9734/BJAST/2013/3299