Starches of two water yam (Dioscorea alata) varieties used as congeals in yogurt production

The physicochemical properties of water yam (Dioscorea alata var. Akaba and Matches) starches were determined prior to their use as congeals for yogurt production. The moisture content ranged from 9.34% to 15.8% for A100 (100% Akaba) and M100 (100% Matches), respectively, indicating lower moisture c...

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Detalles Bibliográficos
Autores principales: Tortoe, Charles, Akonor, Paa T., Ofori, Jemima
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6418417/
https://www.ncbi.nlm.nih.gov/pubmed/30918648
http://dx.doi.org/10.1002/fsn3.941

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6418417/
https://www.ncbi.nlm.nih.gov/pubmed/30918648
http://dx.doi.org/10.1002/fsn3.941

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