Optimisation of the Processing Conditions on the Culinary Qualities of Pressure-Cooked Boiled Yam.

Autor: Bakare, H. Adegoke, Adegunwa, Mojisola O., Tossou, H. Babatunde, Durojaiye, G. Damilola, Ibitayo, F Sanni, Tijani, O. Akeem

Publikováno v: Journal of Culinary Science & Technology; 2019, Vol. 17 Issue 6, p542-558, 17p, 1 Color Photograph, 9 Charts, 4 Graphs