Pachyrhizus ahipa (Wedd.) Parodi roots and flour: Biochemical and functional characteristics
Author:
Funder
ANPCyT
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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2. Research Article Genotype x year interaction for agronomical traits and proximate composition in yam beans (<i>Pachyrhizus</i> spp., Fabaceae) in the Brazilian Amazon;Genetics and Molecular Research;2022
3. Variation in Nutritional Components in Roots from Ahipa (Pachyrhizus ahipa (Wedd.) Parodi) Accessions and an Interspecific Hybrid (P. ahipa × P. tuberosus (Lam.) Spreng.);Agronomy;2021-12-21
4. Acorn and water interactions on the microstructure of gluten‐free yeasted dough;Journal of Food Processing and Preservation;2021-08-19
5. Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration;LWT;2019-07
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