Optimisation of the Processing Conditions on the Culinary Qualities of Pressure-Cooked Boiled Yam
Author:
Affiliation:
1. Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria
2. Department of Food Science and technology, Federal University of Agriculture, Abeokuta, Nigeria
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2018.1495589
Reference26 articles.
1. Quality Characteristics of Pre-treated Yam Chips Produced from Irradiated Yams
2. Effect of tuber storage and pre- and post-blanching treatments on the physicochemical and pasting properties of dry yam flour
3. AOAC. (2005). Official methods of analysis (16th). Arlington, Virginia: The Association of Official Analytical Chemists. p. 1588.
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