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Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking
This study investigated the effect of soaking pretreatments on some of the properties of flour obtained from two varieties of yam namely;Dioscorea alata andDioscorea rotundata with a view of providing information that will enhance their end use. The yam varieties were washed, chipped, parboiled at 5...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BlackWell Publishing Ltd
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256572/ https://www.ncbi.nlm.nih.gov/pubmed/25493185 http://dx.doi.org/10.1002/fsn3.150 |