Variation in the Physical and Functional Properties of Yam (Dioscorea spp.) Flour Produced by Different Processing Techniques

Research on the processing of yam (Dioscorea spp.) into flour is aimed at optimizing techniques to obtain a material with high physicochemical and functional properties. The present study investigates the effect of the processing techniques on the levels of inulin, organic acids, total phenolics (TP...

Descripción completa

Detalles Bibliográficos
Autores principales: Setyawan, Nurdi, Maninang, John Solomon, Suzuki, Sakae, Fujii, Yoshiharu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230538/
https://www.ncbi.nlm.nih.gov/pubmed/34200821
http://dx.doi.org/10.3390/foods10061341

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230538/
https://www.ncbi.nlm.nih.gov/pubmed/34200821
http://dx.doi.org/10.3390/foods10061341

Ejemplares similares