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pro vyhledávání: '"Ester O. Kajihausa"'
Autor:
Abimbola B. Wahab, A.A. Adebowale, Ester O. Kajihausa, Olanike M. Adegunwa, Adewale O. Obadina, Oladimeji L. Sanni, Philip O. Sobukola, Keith I. Tomlins
Publikováno v:
Food Science & Nutrition, 6(8):1985-1990
Food Science & Nutrition
Food Science & Nutrition, Vol 6, Iss 8, Pp 1985-1990 (2018)
Food Science & Nutrition
Food Science & Nutrition, Vol 6, Iss 8, Pp 1985-1990 (2018)
Fresh yams are not shelf stable due to its high susceptibility to physiological deterioration; hence, its conversion into a more stable product like flour can stimulate its industrial application as a substitute to wheat flour. The influence of yam s