Effect of Thermal Processing Conditions on the Physicochemical and Moisture-Sorption Characteristics of Two Cocoyam (Colocasia esculenta) Varieties
Theophilus M. Ikegwu, Chika U. Obiora, Joy C. Mba, Eunice N. Odo & Nkemakonam M. Anene · Asian Food Science Journal · 2022
Two cocoyam varieties (Colocasia esculenta) known as taro grown in Cross-River State and Bendel were subjected to different processing conditions (boiling and drying) and the effect of boiling temperature, boiling time and drying temperatures were investigated. They were processe...
Open access
Research Article
10.9734/afsj/2022/v21i730439