RETRACTED ARTICLE: Some quality attributes of heat-moisture treated water yam (Dioscorea alata) starch-Reference-Cited by-同舟云学术

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RETRACTED ARTICLE: Some quality attributes of heat-moisture treated water yam (Dioscorea alata) starch

Published:2017-01-01 Issue:1 Volume:3 Page:1278192
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Tiamiyu H.K.¹,Babajide J.M.²,Adeyeye S.A.O.³^ORCID

Affiliation:

1. Department of Home Economics, Aminu Sale College of Education, Azare, Bauchi State, Nigeria

2. Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria

3. Department of Food Science and Technology, Mountain Top University, Ibafo, Ogun State, Nigeria

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.cogentoa.com/article/10.1080/23311932.2016.1278192.pdf

Reference45 articles.

1. Physicochemical and Pasting Properties of Starch Extracted from Four Yam Varieties

2. Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing

3. Starch chain interactions within the amorphous and crystalline domains of pulse starches during heat-moisture treatment at different temperatures and their impact on physicochemical properties

4. Effects of microwave heat-moisture treatment on properties of waxy and non-waxy rice starches

Cited by 3 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

1. Improved functional properties of Dioscorea alata var. Purpurea flour after heat moisture treatment: Thermal, pasting, and granule stability;Food and Humanity;2023-12

2. Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (Nelumbo nucifera) Seed Flour;Foods;2022-08-17

3. The effect of heat moisture treatment on crystallinity and physicochemical-digestibility properties of purple yam flour;Food Hydrocolloids;2021-11

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