Physico-chemical and functional characteristics of flour of Southwestern Ethiopia aerial and tuber yam (Dioscorea) species processed under different drying techniques-Reference-Cited by-同舟云学术

Physico-chemical and functional characteristics of flour of Southwestern Ethiopia aerial and tuber yam (Dioscorea) species processed under different drying techniques

Published:2023-06 Issue: Volume:119 Page:105269
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Argaw Sosina Gebremichael,Beyene Tewodros Mulualem,Woldemariam Henock Woldemichael,Esho Tarekegn Berhanu

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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3. Official Methods of Analysis;AOAC,2015

4. Effect of cooking temperature on mineral content and anti-nutritional factors of yam and taro grown in Southern Ethiopia;Ayele;Int. J. Food Eng.,2015

5. Diversity of Aerial Yam / Dioscorea bulbifera (L.)/ accessions in Ethiopia based on agronomic traits;Beyene;Agric. For. Fish.,2013

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1. Resistant starch from yam: Preparation, nutrition, properties and applications in the food sector;International Journal of Biological Macromolecules;2024-07

2. Chemical, structural, and techno-functional characterization of yam (Dioscorea) flour from South West Ethiopia;Heliyon;2024-05

3. Influence of electrohydrodynamics on the drying characteristics and volatile components of iron stick yam;Food Chemistry: X;2023-12

4. Marketability level of potato in Armenia: potato functional properties;Functional Foods in Health and Disease;2023-05-22