Effect of okra pectin on the quality and consumer acceptability of tigernut milk and fried yam

Authors: Vincent Abe-Inge, Jacob K. Agbenorhevi, Grace D. Katamani, Samuella B. Ntim-Addae, Fidelis M. Kpodo

Source: Cogent Food & Agriculture, Vol 6, Iss 1 (2020)

Subject Terms: okra pectin, fried yam, tigernut milk, texturizer, stabilizer, consumer acceptability, Agriculture, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/2331-1932

Access URL: https://doaj.org/article/c3130c086d244e94b01dbf5d4d135ee8