Study of the Proximate and Mineral Composition of Different Nigerian Yam Chips, Flakes and Flours

AuthID
 P-00N-6Q0
9
Author(s)
Omohimi, CI
·
Roriz, M
·
Sanni, LO
·
Tomlins, K
·
Abayomi, LA
Tipo de Documento
Article
Year published
2018
Publicado
in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, ISSN: 0022-1155
Volume: 55, Número: 1, Páginas: 42-51 (10)
Indexing
Wos®
Scopus®
Crossref®19
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85032833877
Wos: WOS:000419562700005
Source Identifiers
ISSN: 0022-1155
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