Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations-Reference-Cited by-同舟云学术

Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations

Published:2022-12 Issue:12 Volume:8 Page:e11690
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Alamu Emmanuel Oladeji^ORCID,Adesokan Michael,Awoyale Wasiu,Oyedele Hakeem^ORCID,Fawole Según^ORCID,Asfaw Asrat,Maziya-Dixon Busie

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference32 articles.

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3. Effect of processing on the nutritional contents of yam and cocoyam tubers;Adegunwa;J. Appl. Biosci.,2011

4. Quality attributes of yam flour (elubo) as affected by blanching water temperature and soaking time;Adejumo;Int. J. Eng. Sci.,2013

5. Sensory Characterization of Boiled Yam. Biophysical Characterization of Quality Traits, WP2;Adinsi,2021

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