Effect of xanthan gum and carboxymethyl cellulose on structure, functional and sensorial properties of yam balls

Yam and its products can be modified during processing to reduce losses and ensure food security in the developing world. Xanthan gum (XG) and carboxymethyl cellulose (CMC) were added at different concentrations to yam balls and their effect on the structural, functional, and sensory properties of f...

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Detalles Bibliográficos
Autores principales: Asiamah, Ebenezer, Buckman, Evelyn S., Peget, Frank, Akonor, P.T., Padi, Alice, Boateng, Constance, Affrifah, Nicole Sharon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9593176/
https://www.ncbi.nlm.nih.gov/pubmed/36303935
http://dx.doi.org/10.1016/j.heliyon.2022.e11200

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9593176/
https://www.ncbi.nlm.nih.gov/pubmed/36303935
http://dx.doi.org/10.1016/j.heliyon.2022.e11200

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