Full Terms & Conditions of access and use can be found at https://www.tandfonline.com/action/journalInformation?journalCode=wcsc20 Journal of Culinary Science & Technology ISSN: 1542-8052 (Print) 1542-8044 (Online) Journal homepage: https://www.tandfonline.com/loi/wcsc20 An Evaluation of the Impact of Drying on the Nutritional Composition, Functional Properties, and Sensory Characteristics of a Ready-to-Cook C.volubile Leaf Soup Powder A. O. Adeboye, O. A. Bolaji, B. M. Fasogbon & B. M. Okunyemi To cite this article: A. O. Adeboye, O. A. Bolaji, B. M. Fasogbon & B. M. Okunyemi (2019): An Evaluation of the Impact of Drying on the Nutritional Composition, Functional Properties, and Sensory Characteristics of a Ready-to-Cook C.volubile Leaf Soup Powder, Journal of Culinary Science & Technology, DOI: 10.1080/15428052.2019.1610988 To link to this article: https://doi.org/10.1080/15428052.2019.1610988 Published online: 06 May 2019. Submit your article to this journal View Crossmark data