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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
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| Materias: | |
| 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 |