Proximate Composition, Colour Characteristics, Index of Oiliness and Estimated Glycemic Index of Deep-fried Bitter Yam (Dioscorea dumentorum) Chips

Author(s): Mathew K. Bolade, Mohammed A. Usman, Ufuosuo Da-Clarke

Keywords: Bitter Yam, Fried Chips, Browning Index, Glycemic Index, Digestibility

Abstract   References Volume 6 - Nov 2017 DOI: 10.18483/ijSci.1468

Cite this Article:
Mathew K. Bolade, Proximate Composition, Colour Characteristics, Index of Oiliness and Estimated Glycemic Index of Deep-fried Bitter Yam (Dioscorea dumentorum) Chips, International Journal of Sciences 11(2017):39-47 DOI: 10.18483/ijSci.1468