Physicochemical Properties of Processed Aerial Yam (Dioscorea bulbifera) and Sensory Properties of Paste (Amala) Prepared with Cassava Flour
Authors
R. M. O. Kayode
Division of Food Processing, Preservation, Microbial Biotechnology, Toxicology and Safety, Department of Home Economics and Food Science, University of Ilorin, P.M.B 1515
O. J. Buhari
Division of Food Processing, Preservation, Microbial Biotechnology, Toxicology and Safety, Department of Home Economics and Food Science, University of Ilorin, P.M.B 1515
L. O. Otutu
Department of Food Science and Technology, Joseph Ayo Babalola University, Keji-Arakeji
S. A. Oyeyinka
Division of Food Processing, Preservation, Microbial Biotechnology, Toxicology and Safety, Department of Home Economics and Food Science, University of Ilorin, P.M.B 1515
D. O. Opaleke
Division of Food Processing, Preservation, Microbial Biotechnology, Toxicology and Safety, Department of Home Economics and Food Science, University of Ilorin, P.M.B 1515
S. A. Akeem
Division of Food Processing, Preservation, Microbial Biotechnology, Toxicology and Safety, Department of Home Economics and Food Science, University of Ilorin, P.M.B 1515
DOI: https://doi.org/10.4038/jas.v12i2.8227 | Journal eISSN: 2386-1363
Language: English
Page range: 84 - 94
Published on: May 1, 2017
Published by: The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2017 R. M. O. Kayode, O. J. Buhari, L. O. Otutu, T. B. Ajibola, S. A. Oyeyinka, D. O. Opaleke, S. A. Akeem, published by The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
This work is licensed under the Creative Commons Attribution-ShareAlike 4.0 License.