Effect of Drying Methods on Proximate Composition and Physico-chemical Properties of Cocoyam Flour-Reference-Cited by-同舟云学术

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Effect of Drying Methods on Proximate Composition and Physico-chemical Properties of Cocoyam Flour

Published:2012-03-15 Issue:4 Volume:7 Page:245-250
ISSN:1557-4571
Container-title:American Journal of Food Technology
language:
Short-container-title:American J. of Food Technology

Author:

Ogunlakin G.O.,Oke M.O.,Babarinde G.O.,Olatunbosu D.G.

Publisher

Science Alert

Subject

Food Science

Link

https://www.scialert.net/fulltext/?doi=ajft.2012.245.250&org=10

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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3. Influence of ultrasound pretreatment on drying characteristics of cocoyam (Xanthosoma sagittifolium) slices during convective hot air drying;Journal of the Science of Food and Agriculture;2023-12-19

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5. Physicochemical properties of amadumbe flour derived from amadumbe corms subjected to different storage methods;Evaporative Coolers for the Postharvest Management of Fruits and Vegetables;2023

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