The antinutritional and vitamin composition of high‐quality yam flour as affected by yam specie, pretreatment, and drying method

Fresh yams are not shelf stable due to its high susceptibility to physiological deterioration; hence, its conversion into a more stable product like flour can stimulate its industrial application as a substitute to wheat flour. The influence of yam species, pretreatment, and drying method on the ant...

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Detalles Bibliográficos
Autores principales: Adebowale, Abdul‐Rasaq A., Wahab, Abimbola B., Sobukola, Philip O., Obadina, Adewale O., Kajihausa, Ester O., Adegunwa, Olanike M., Sanni, Oladimeji L., Tomlins, Keith
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261217/
https://www.ncbi.nlm.nih.gov/pubmed/30510698
http://dx.doi.org/10.1002/fsn3.619

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261217/
https://www.ncbi.nlm.nih.gov/pubmed/30510698
http://dx.doi.org/10.1002/fsn3.619

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