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View article: Impact of traditional processing methods on some physico chemical and sensory qualities of fermented casava flour "Kpor umilin"
Impact of traditional processing methods on some physico chemical and sensory qualities of fermented casava flour "Kpor umilin" Open
The study was conducted to investigate the effect of traditional processing/preservation methods on the physico-chemical and sensory quality of fermented cassava flour (Kpor umilin) in some areas of Benue State, Nigeria. The physical, chem…