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E-Journal of Chemistry
Volume 9 (2012), Issue 1, Pages 451-464

Industrial Potential of Two Varieties of Cocoyam in Bread Making

Nnabuk O. Eddy,1 Emmanuel Essien,2 Eno E. Ebenso,3 and Richard A. Ukpe4

1Department of Chemistry, Ahmadu Bello University, Zaria, Nigeria
2Department of Chemistry, University of Uyo, Nigeria
3Department of Chemistry, North West University (Mafikeng Campus), Private Bag X2046, Mmabatho 2735, South Africa
4Department of Chemistry, Michael Okpara University of Agriculture, Umudike, Nigeria

Received 3 March 2011; Revised 8 June 2011; Accepted 2 July 2011

Copyright © 2012 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Nnabuk O. Eddy, Emmanuel Essien, Eno E. Ebenso, and Richard A. Ukpe, “Industrial Potential of Two Varieties of Cocoyam in Bread Making,” E-Journal of Chemistry, vol. 9, no. 1, pp. 451-464, 2012. doi:10.1155/2012/635894