Dioscorea rotundata
Author:
Publisher
Springer Netherlands
Link
http://link.springer.com/content/pdf/10.1007/978-94-017-7276-1_15
Reference50 articles.
1. Achi OK (1991) Effect of natural fermentation of yams (Dioscorea rotundata) on characteristics of processed flour. J Food Sci 56(1):272
2. Aishat AB, Adebayo AI, Busie MD, Robert A (2007) Effect of tuber harvest time and storage period on the pasting properties of yam (Dioscorea rotundata) starch. World J Agric Sci 3(6):781–787
3. Akissoé N, Hounhouigan J, Mestres C, Nag M (2003) How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour. Food Chem 82(2):257–264
4. Akoroda MO, Chheda HR (1983) Agro-botanical and species relationships of Guinea yams. Trop Agric 60:242–248
5. Alinnor IJ, Akalezi CO (2010) Proximate and mineral compositions of Dioscorea rotundata (white yam) and Colocasia esculenta (white cocoyam). Pak J Nutr 9(10):998–1001
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