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RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 4 NO. 1 2018

Influence of Soaking Time and Drying Temperature on Some Physico-Chemical and Proximate Composition of Flour Produced from Parboiled Cassava

Ogbonnaya, M., Odom, T. C. & Nwakodo, C. S. and David-Chukwu, N. P

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Call for Papers

VOL. 10 NO. 11

NOVEMBER 2024 EDITION

Research Articles written in English are invited from interested scholars and researchers in the academic community and other establishment for publication in the following areas:
  1. Management Sciences
  2. Social Sciences
  3. Education
  4. Engineering
  5. Humanities
  6. Sciences

An Author who wishes to submit a manuscript should note that the manuscript has not been submitted elsewhere nor is it for consideration in another journal. The article should be the original work of the author. International Institute of Academic Research and Development (IIARD) welcomes and acknowledges high-quality theoretical and empirical original research papers from researchers, academicians, professional, practitioners, and students from all over the world.


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