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Journal of Culinary Science & Technology Volume 12, 2014 - Issue 2
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Original Articles

Effect of Hydrocolloids and Egg Content on Sensory Quality of Coated Fried Yam Chips

Buliyaminu Adegbemiro AlimiDepartment of Food, Agricultural and Bio-Engineering, Kwara State University, Malete, Ilorin, Kwara State, NigeriaCorrespondence[email protected]
,
Taofik Akinyemi ShittuDepartment of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
&
Lateef Oladimeji SanniDepartment of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Pages 168-180 | Received 13 Aug 2013, Accepted 15 Nov 2013, Published online: 14 Mar 2014

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