The Effect of Processing on Ascorbic Acid and Dehydroascorbic Acid in Different Varieties of Yam
O. I. Ola & S. O. Opaleye · Asian Food Science Journal · 2019
The effect of some processing method on the ascorbic acid and dehydroascorbic acid content of two cultivars of yam (Dioscorea rotundata and D. cayenensis) were investigated. The processing method adopted were cooking, frying and roasting. The assay of ascorbic acid in the two cul...
Open access
Research Article
10.9734/afsj/2019/v9i330013