Table 5. Comparison of the attributes for the different flour sample with those of the fresh sample

From

Effect of Different Processing Conditions on Proximate and Bioactive Contents of Solanum aethiopicum (Shum) Powders, and Acceptability for Cottage Scale Production

Akanyijuka Sam, Acham Hedwig, Tumuhimbise Gaston, Agnes Namutebi, Michael Masanza, John N. Jagwe, Kasharu Apolo, Kizito B. Elizabeth, Deborah Rees

American Journal of Food and Nutrition. 2018, 6(2), 46-54 doi:10.12691/ajfn-6-2-3