Research Article - (2018) Volume 9, Issue 3
Effect of Fermentation and Boiling on Functional and Physico Chemical Properties of Yam and Cassava Flours
- Kasaye T1*, Melese A2, Amare G3 and Hailaye G3
- 1Department of Food Engineering, College of Technology, Debre Berhan University, Ethiopia
- 2Department of Plant Science, College of Agriculture Natural Resource Sciences, Debre Berhan University, Ethiopia
- 3Department of Horticulture, College of Agriculture Natural Resource Sciences, Debre Berhan University, Ethiopia
*Corresponding Author:
Kasaye T, Department of Food Engineering, College of Technology, Debre Berhan University, Ethiopia, Tel: +251967292745
Email:
