Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking

Adewale Olusegun Obadina, Bukunola Olaide Babatunde, Ifeoluwa Olotu
  • Food Science & Nutrition, July 2014, Wiley
  • DOI: 10.1002/fsn3.150

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http://dx.doi.org/10.1002/fsn3.150

The following have contributed to this page: Obadina Adewale