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Nutritional quality and acceptability of flakes produced from root and tuber crops.

By: Ayantokun, Ayandeji S.ODescription: ix, 51pSubject(s): Food Science and Technology

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Students projects

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Current library	Call number	Status	Date due	Barcode
Main	FST.A92x 2010 (Browse shelf(Opens below))	Not for loan		TH0001433

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Previous	FST.A33x 2010 The effects of soy enrichment on bread quality	FST.A35x 2010 Effect of steaming on the processing of lima bean flour (Phaseolus Lunatus)	FST.A384x 2010 Potential utilization of sweet potato starch and wheat flour in the production of instant noodles	FST.A92x 2010 Nutritional quality and acceptability of flakes produced from root and tuber crops.	FST.B64x 2010 Physicochemical and sensory evaluation of "Kokoro" snack produced from maize soyabean and groundnut flours	FST.M34x 2010 Effect of different processing methods on the nutritional quality of bitter leaf (veronia amygadalina)	FST.O383x 2010 Production of cookies from a composite of maize and wheat flour	Next

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