Influence of drying temperature on physico-chemical and techno-functional attributes of elephant foot yam (Amorphophallus paeoniifolius) var. Gajendra-Reference-Cited by-同舟云学术

Influence of drying temperature on physico-chemical and techno-functional attributes of elephant foot yam (Amorphophallus paeoniifolius) var. Gajendra

Published:2016-12 Issue: Volume:16 Page:11-16
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Kumar Anuj,Ramakumar Pola,Patel Ashok Ambalal,Gupta Vijay Kumar,Singh Ashish Kumar

Funder

INSPIRE-DST, New Delhi (Grant no. IF10556)

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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3. Effect of novel blanching methods on Infra-red drying characteristics and quality attributes of elephant foot yam;Food Chemistry Advances;2024-06

4. Effect of Heat Moisture Treatment, Annealing, and Gelatinization‐Retrogradation Modifications on Physico‐Chemical, Functional, and Structural Properties of Starch from Elephant Foot Yam (Amorphophallus paeoniifolius);Starch - Stärke;2024-04-04

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