Statistics for Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo).
Total visits
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Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo). | 0 |
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December 2024 | 0 |
January 2025 | 0 |
February 2025 | 0 |
March 2025 | 0 |
April 2025 | 0 |
May 2025 | 0 |
June 2025 | 0 |
File Visits
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Ojojo paper 2024.pdf | 1 |