G.O. Ogunlakin
Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000 Ogbomoso, Oyo State, Nigeria
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M.O. Oke
Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000 Ogbomoso, Oyo State, Nigeria
G.O. Babarinde
Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000 Ogbomoso, Oyo State, Nigeria
D.G. Olatunbosun
Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000 Ogbomoso, Oyo State, Nigeria
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How to cite this article
G.O. Ogunlakin, M.O. Oke, G.O. Babarinde and D.G. Olatunbosun, 2012. Effect of Drying Methods on Proximate Composition and Physico-chemical Properties of Cocoyam Flour. American Journal of Food Technology, 7: 245-250.
DOI: 10.3923/ajft.2012.245.250
URL: https://scialert.net/abstract/?doi=ajft.2012.245.250
DOI: 10.3923/ajft.2012.245.250
URL: https://scialert.net/abstract/?doi=ajft.2012.245.250