Effects of boiling solution (trona) concentration and time on the proximate composition and physico-chemical propterties of flour from three-leaved yam (Dioscorea dumetorum
pax) tubers
Onuegbu, N. C.*, Iwuoha C. I., Owuamanam, C. l. and Ihediohanma, N. C.
Department of Food Science and Technology, Federal University of Technology Owerri Nigeria.
Email: [email protected]
