Cargando…
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...
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
|
| Materias: | |
| 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 |