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Fried yam chips: from a traditional favorite to a modern food product

dc.contributor.authorBokanga, M.
dc.contributor.authorAbass, A.
dc.contributor.authorOlorunda, A.O.
dc.contributor.authorAsiedu, R.
dc.date.accessioned2020-01-15T13:05:22Z
dc.date.available2020-01-15T13:05:22Z
dc.date.issued2003
dc.identifier.citationBokanga, M., Abass, A., Olorunda, A.O. & Asiedu, R. (2003). Fried yam chips: from a traditional favorite to a modern food product. In Poster presented at the International Union of Food Science and Technology's 12th World Congress of Food Science and Technology, Chicago, Illinois, USA, July 16-20, 2003
dc.identifier.urihttps://hdl.handle.net/20.500.12478/6664
dc.language.isoen
dc.subjectFood Production
dc.subjectYams
dc.subjectFrying
dc.titleFried yam chips: from a traditional favorite to a modern food product
dc.typeConference Paper
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationUniversity of Ibadan
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectFood Systems
cg.iitasubjectYam
cg.iitasubjectFood Science
cg.accessibilitystatusLimited Access


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