How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour

Author:

Akissoé Noël,Hounhouigan Joseph,Mestres Christian,Nago Mathurin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. The effect of some processing variables on the dehydration of pregelled yam pieces;Ajibola;Journal of Food Science and Technology,1988

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

3. Phenolic content and polyphenoloxidase activity related to browning in yam (Dioscorea alata Linn.);Almenteros;The Philippine Agriculturist,1985

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

5. Dansi, A. (2001). Collecte et caractérisation des ignames cultivées du complexe Dioscorea cayenensis-rotundata du Bénin, Université d'Abidjan, Abidjan (CI).

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