S. A. Ngabea
Department of Food Science and Technology, Federal University Wukari, P.M.B 1020, Postal Code; 67001, Wukari Taraba State, Nigeria
LiveDNA: 234.30556
W. I. Okonkwo
Department of Agricultural and Bioresources Engineering, University of Nigeria, Nsukka, Enugu State, Nigeria
E. A. Echiegu
Department of Agricultural and Bioresources Engineering, University of Nigeria, Nsukka, Enugu State, Nigeria
G. I. Okafor
Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria
P. I. Akubor
Department of Food Science and Technology, Federal University Wukari, P.M.B 1020, Postal Code; 67001, Wukari Taraba State, Nigeria
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How to cite this article
S. A. Ngabea, W. I. Okonkwo, E. A. Echiegu, G. I. Okafor and P. I. Akubor, 2020. Optimization of Temperature, Packaging Materials and Time on the Proximate Compositions of Bambara Nut Flour. Asian Journal of Plant Sciences, 19: 343-353.
DOI: 10.3923/ajps.2020.343.353
URL: https://scialert.net/abstract/?doi=ajps.2020.343.353
DOI: 10.3923/ajps.2020.343.353
URL: https://scialert.net/abstract/?doi=ajps.2020.343.353