Physicochemical and Functional Properties of Chemically Pretreated <i>Ndou </i>Sweet Potato Flour

<div>Effect of pretreatment on least gelation concentrantion of <i>Ndou</i> sweet potato flour. Distil = distilled water, C<sub>6</sub>H<sub>8</sub>O<sub>7</sub> = citric acid and Na<sub>2</sub>S<sub>2</sub>O<sub>7</sub> = sodium metabisulphite.</div>

International Journal of Food Science

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Figure 5

Figure 5: Physicochemical and Functional Properties of Chemically Pretreated <i>Ndou </i>Sweet Potato Flour 

International Journal of Food Science

Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour

Figure 5