Author:
Graham-Acquaah Seth,Ayernor George Sodah,Bediako-Amoa Betty,Saalia Firibu Kwesi,Afoakwa Emmanuel Ohene
Publisher
Springer Science and Business Media LLC
Reference33 articles.
1. Akissoe N, Hounhouigan J, Mestres C, Nago M (2003) How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour. Food Chem 82:257–264
2. Akissoe N, Mestres C, Hounhouigan J, Nago M (2005) Biochemical origin of browning during the processing of fresh yam (Dioscorea spp.) into dried product. Agric Food Chem 53(7):2552–2557
3. Akissoe N, Mestres C, Handschin S, Gibert O, Hounhouigan J, Nago M (2011) Microstructure and physico-chemical bases of textural quality of yam products. LWT Food Sci Technol 44:321–329
4. Almenteros VP, Del Rosatio RR (1985) Phenolic content and polyphenoloxidase activity related to browning in yam (Dioscorea alata Linn.). Philipp Agric 68:449–452
5. Anosike EO, Ikediobi CO (1985) The biochemistry of the browning of yam tubers. In: Osuji G (ed) Advances in yam research vol 1. Anambra State University of Technology, Nsukka, pp 145–160
Cited by
21 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献