Cargando…

Quality changes in cocoyam flours during storage

Cocoyam tubers were subjected to two processing methods (fermentation and parboiling) and milled into flour. The samples were stored at 25°C, 35°C, and 45°C and analyzed at 2 weeks interval for 8 weeks for their nutritional, functional, and pasting properties. Data obtained were subjected to multipl...

Descripción completa

Detalles Bibliográficos
Autores principales: Obadina, Adewale, Ashimolowo, Hannah, Olotu, Ifeoluwa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5090645/
https://www.ncbi.nlm.nih.gov/pubmed/27826431
http://dx.doi.org/10.1002/fsn3.347