Effect of drying methods on proximate composition and physico-chemical properties of cocoyam flour

被引：22
|
作者：
Ogunlakin, G.O. [1 ]
Oke, M.O. [1 ]
Babarinde, G.O. [1 ]
Olatunbosun, D.G. [1 ]
机构：
[1] Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000 Ogbomoso, Oyo State, Nigeria
来源：
American Journal of Food Technology | 2012年 / 7卷 / 04期
关键词：
Starch - Chemical stability - Gelation - Drying;
D O I：
10.3923/ajft.2012.245.250
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：245 / 250
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