Citation to this article as recorded by
Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.), and tigernut (Cyperus esculentus L.) flour blends Cogent Food & Agriculture Vol. 5, Issue 1, 1614285, 2019 |
Physicochemical characterization of Cocoyam (Xanthosoma sagittifolium) starch from Banjarnegara highland as a local source of carbohydrate IOP Conference Series: Earth and Environmental Science Vol. 653, Issue 1, 012049, 2021 |
How to cite this article
A.O. Falola, O.P. Olatidoye, S.O. Adesala and M. Amusan, 2014. Modification and Quality Characteristics of Cocoyam Starch and its Potential for Chin-Chin Production. Pakistan Journal of Nutrition, 13: 768-773.
DOI: 10.3923/pjn.2014.768.773
URL: https://scialert.net/abstract/?doi=pjn.2014.768.773
DOI: 10.3923/pjn.2014.768.773
URL: https://scialert.net/abstract/?doi=pjn.2014.768.773