Effect of tuber storage and pre- and post-blanching treatments on the physicochemical and pasting properties of dry yam flour-Reference-Cited by-同舟云学术

Effect of tuber storage and pre- and post-blanching treatments on the physicochemical and pasting properties of dry yam flour

Published:2004-03 Issue:1 Volume:85 Page:141-149
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Akissoe Noël,Hounhouigan Joseph,Mestres Christian,Nago Mathurin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

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2. Physico-chemical properties and acceptability of yam flour substituted with soy flour;Akingbala;Plant Foods for Human Nutrition,1995

3. How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flours;Akissoe;Food Chemistry,2003

4. Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour, and “amala” a flour-derived product;Akissoe;Tropical Science,2001

5. Effect of short-term storage on phenoloic content, o-diphenolase and peroxidase activities of cut yam tubers (Dioscorea sp);Asemota;Journal of the Science of Food and Agriculture,1992

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