Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon)

Enzymatic browning, which usually occurs during irish potato tuber processing, causes deterioration in the nutritional, functional, physical and acceptability quality of the products derived from this matrix. To fight against this phenomenon, several treatment methods have been developed, such as bl...

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Detalles Bibliográficos
Autores principales: Klang, Julie Mathilde, Tene, Stephano Tambo, Nguemguo Kalamo, Leonie Gaytane, Boungo, Gires Teboukeu, Ndomou Houketchang, Serge Cyrille, Kohole Foffe, Hermann Arantes, Womeni, Hilaire Macaire
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6926200/
https://www.ncbi.nlm.nih.gov/pubmed/31890951
http://dx.doi.org/10.1016/j.heliyon.2019.e02982

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6926200/
https://www.ncbi.nlm.nih.gov/pubmed/31890951
http://dx.doi.org/10.1016/j.heliyon.2019.e02982

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