Adewale Olusegun Omolola
Department of Agricultural and Rural Engineering, School of Agriculture, University of Venda, Private Bag X5050, 0950 Thohoyandou, Limpopo Province, South Africa
LiveDNA: 234.3498
Patrick Francis Kapila
Department of Agricultural and Rural Engineering, School of Agriculture, University of Venda, Private Bag X5050, 0950 Thohoyandou, Limpopo Province, South Africa
LiveDNA: 260.16963
Tonna Ashim Anyasi
Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, 0950 Thohoyandou, Limpopo Province, South Africa
LiveDNA: 234.16972
Afam Israel Obiefuna Jideani
Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, 0950 Thohoyandou, Limpopo Province, South Africa
LiveDNA: 27.16967
Godwin Ainamensa Mchau
Department of Horticultural Sciences, School of Agriculture, University of Venda, Private Bag X5050, 0950 Thohoyandou, Limpopo Province, South Africa
LiveDNA: 27.16986
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How to cite this article
Adewale Olusegun Omolola, Patrick Francis Kapila, Tonna Ashim Anyasi, Afam Israel Obiefuna Jideani and Godwin Ainamensa Mchau, 2017. Optimization of Color and Thermal Properties of Sweet Cassava (Manihot esculenta Crantz Var. UVLNR 0005) Flour Using Response Surface Methodology. Asian Journal of Agricultural Research, 11: 57-65.
DOI: 10.3923/ajar.2017.57.65
URL: https://scialert.net/abstract/?doi=ajar.2017.57.65
DOI: 10.3923/ajar.2017.57.65
URL: https://scialert.net/abstract/?doi=ajar.2017.57.65