Chemical, structural, and techno-functional characterization of yam (Dioscorea) flour from South West Ethiopia-Reference-Cited by-同舟云学术

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Chemical, structural, and techno-functional characterization of yam (Dioscorea) flour from South West Ethiopia

Published:2024-05 Issue:10 Volume:10 Page:e31148
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Argaw Sosina Gebremichael,Beyene Tewodros Mulualem,Woldemariam Henock Woldemichael,Esho Tarekegn Berhanu,Worku Shiferaw Ayalneh,Gebremeskel Hiwet Meresa,Mekonnen Kebede Nigussie^ORCID

Publisher

Elsevier BV

Reference40 articles.

1. Drought effects on root and tuber production: a meta-analysis;Daryanto;Agric. Water Manag.,2016

2. Determination of protein and glucose of tuber and root flours using NIR and MIR spectroscopy;Masithoh;Infrared Phys. Technol.,2021

3. The Dioscorea genus (Yam)—an appraisal of nutritional and therapeutic potentials;Obidiegwu;Foods,2020

4. Physicochemical properties of starch from Dioscorea pyrifolia tubers;Elmi Sharlina;Food Chem.,2017

5. Physical, chemical and biological aspects of Dioscorea yams and potential value additions;Kulasinghe;J. Agri. value. Addit,2019

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