Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo)
| No | 이름 | 이메일 | 기관 |
|---|---|---|---|
| 1 | Wasiu Awoyale | - | Department of Food Science & Technology, Kwara State University Malete |
| 2 | Lateefat Oluwakemi Saliu | - | Department of Food Science & Technology, Kwara State University Malete |
| 3 | Lateef Oladimeji Sanni | - | Department of Durable Crop Research, Nigeria Stored Products Research Institute |