Effect of Storage Relative Humidity on Some Chemical Composition and Browning Development of Treated Cocoyam (Colocasia esculenta) Corm Flour
James E. Obiegbuna, Augustina U. G. Okeke & Ernest C. Igwe · Journal of Scientific Research and Reports · 2013
Aim: Some unstable compounds namely ascorbic acid, anthocyanin and reducing sugar contents were used to monitor the stability of differently processed cocoyam flours stored under different relative humidities. Place and Duration of Study: Federal Polytechnic Idah, Nigeria; Januar...
Open access
Research Article
10.9734/JSRR/2014/7132