Effect of processing methods on functional, pasting properties of flours and sensory evaluation of “Amala” made from different yam cultivars
Crossref DOI link: https://doi.org/10.30574/gscarr.2021.7.1.0006
Published Online: 2021-04-30
Update policy: https://doi.org/10.30574/gscarr.ourcrossmarkpolicy
Babalola John Olarenwaju,
Olakunle Esther Jesufemi,
Elutilo Oluwashola Oyedunni,
Adeoti Olatunde Micheal,
Adesina David Ademola,
