Effects of processing and storage conditions of cocoyam strips on the quality of fries-Reference-Cited by-同舟云学术

Effects of processing and storage conditions of cocoyam strips on the quality of fries

Published:2016-03-29 Issue:6 Volume:4 Page:906-914
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Oguntowo Oyindamola¹,Obadina Adewale O.¹,Sobukola Olajide P.¹,Adegunwa Mojisola O.²

Affiliation:

1. Department of Food Science and Technology Federal University of Agriculture P.M.B. 2240 Abeokuta Nigeria

2. Department of Hospitality and Tourism Federal University of Agriculture Abeokuta Nigeria

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.358

Reference26 articles.

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2. Effect of Processing on the nutritional contents of yam and cocoyam tubers;Adegunwa M. O.;J. Appl. Biol. Sci.,2011

3. Studies on characteristics of deep fried pre‐treated cocoyam slices Xanthosoma sagittifolium;Akinlua O.;J. of Agric. Vet. Sci.,2013

4. Rheological characterization of fresh and cooked potato tissues cv Monalisa;Alvarez M. D.;Eur. Food Res. Technol.,1999

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