G. Ogunlakin, M. Oke, G. O. Babarinde, D. G. Olatunbosu
{"title":"Effect of Drying Methods on Proximate Composition and Physico-chemical Properties of Cocoyam Flour","authors":"G. Ogunlakin, M. Oke, G. O. Babarinde, D. G. Olatunbosu","doi":"10.3923/AJFT.2012.245.250","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"33 1-2 1","pages":"245-250"},"PeriodicalIF":0.0000,"publicationDate":"2012-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"54","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3923/AJFT.2012.245.250","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}