Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time

Clifford I. Owuamanam, Chinyere I. Iwuoha, Ngozika C. Onuegbu, Chika C. Ogueke and Justina N. Nwosu

American Journal of Food Technology 8 ( 3 ): 162 - 172 , 2013