Clifford I. Owuamanam
Department of Food Science and Technology, Federal University of Technology, PMB 1526 Owerri, Nigeria
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Chinyere I. Iwuoha
Department of Food Science and Technology, Federal University of Technology, PMB 1526 Owerri, Nigeria
Ngozika C. Onuegbu
Department of Food Science and Technology, Federal University of Technology, PMB 1526 Owerri, Nigeria
Chika C. Ogueke
Department of Food Science and Technology, Federal University of Technology, PMB 1526 Owerri, Nigeria
Justina N. Nwosu
Department of Food Science and Technology, Federal University of Technology, PMB 1526 Owerri, Nigeria
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How to cite this article
Clifford I. Owuamanam, Chinyere I. Iwuoha, Ngozika C. Onuegbu, Chika C. Ogueke and Justina N. Nwosu, 2013. Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea
dumetorum) as Influenced by Steeping and Boiling in Varying Concentration
of Trona Solution over Time. American Journal of Food Technology, 8: 162-172.
DOI: 10.3923/ajft.2013.162.172
URL: https://scialert.net/abstract/?doi=ajft.2013.162.172
DOI: 10.3923/ajft.2013.162.172
URL: https://scialert.net/abstract/?doi=ajft.2013.162.172