Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes

Challenges and constraints deter the effective gathering of adequate information specific to the characteristics of yam (Dioscorea rotundata) landraces capable of producing a promising instant pounded fufu product. This current work, therefore, investigated the effects of yam varieties on flour phys...

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Detalles Bibliográficos
Autores principales: Ufondu, Helen E., Maziya‐Dixon, Busie, Okoyeuzu, Chigozie F., Okonkwo, Thomas M., Okpala, Charles Odilichukwu R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9700825/
https://www.ncbi.nlm.nih.gov/pubmed/36434047
http://dx.doi.org/10.1038/s41598-022-22052-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9700825/
https://www.ncbi.nlm.nih.gov/pubmed/36434047
http://dx.doi.org/10.1038/s41598-022-22052-z

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