Structure–texture relationships of fresh pastes prepared from different yam (Dioscorea spp.) varieties-Reference-Cited by-同舟云学术

Structure–texture relationships of fresh pastes prepared from different yam (Dioscorea spp.) varieties

Published:2006-09 Issue:7 Volume:39 Page:762-769
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Brunnschweiler Judith,Mang David,Farah Zakaria,Escher Felix,Conde-Petit Béatrice

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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2. Variability in starch physicochemical and functional properties of yam (Dioscorea sp) cultivated in Ivory Coast;Amani;Journal of the Science of Food and Agriculture,2004

3. Yams;Asiedu,1997

4. Etat des connaissances et de la recherche sur la transformation et les utilisations alimentaires de l’igname;Attaie,1998

5. L’igname, plante séculaire et culture d’avenir. Actes du séminaire international;Berthaud,1998

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