Tables index

From

Production and Evaluation of Pasta Using Two Varieties of Cassava Flour Enriched with African Yam Bean

Agbaeze Theresa, Okoronkwo Christopher, Oganezi Nuria, Iwuagwu Mary

American Journal of Food and Nutrition. 2020, 8(2), 37-39 doi:10.12691/ajfn-8-2-3
  • Table 1. Proximate Composition of the Cassava flour
  • Table 2. Sensory Scores of the Pasta Samples
  • Table 3. Functional Properties of Cassava Flour