Statistics for Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo).

Total visits

views
Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo). 0

Total visits per month

views
December 2024 0
January 2025 0
February 2025 0
March 2025 0
April 2025 0
May 2025 0
June 2025 0

File Visits

views
Ojojo paper 2024.pdf 1