Effect of Tuber Sections, Heat Treatment and Rehydration with Process Chemicals on the Physicochemical Properties of Sweet Potato (Ipomoea Batatas L. (Lam)) Flour
Crossref DOI link: https://doi.org/10.18488/journal.58.2019.61.28.36
Published Online: 2019
Published Print: 2019
Update policy: https://doi.org/10.18488/crossmarkpolicypage.1001
C., Iheagwara, M
H., Chibuzo, I
C., Ibeabuchi, J