Influence of Process Time on the Physicochemical, Antinutrient and Phytochemical Properties of Ficus capensis Moracae Vegetable Drink
E. U. Onwurafor, E. O. Uzodinma, A. N. Nwosu & S. S. Ude · Asian Food Science Journal · 2022
Aims: To determine the best process time and processing duration effects on the composition of the Ficus capensis drink (infusion). Study Design: Experimental design was based on completely randomized design (CRD). Methodology: Ficus capensis (Moracae) leafy vegetable drink was...
Open access
Research Article
10.9734/afsj/2022/v21i930453