Boiled yam end‐user preferences and implications for trait evaluation-Reference-Cited by-同舟云学术

Boiled yam end‐user preferences and implications for trait evaluation

Published:2020-07-25 Issue:3 Volume:56 Page:1447-1457
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Honfozo Laurenda¹,Adinsi Laurent¹^ORCID,Bouniol Alexandre²³,Adetonah Sounkoura⁴^ORCID,Forsythe Lora⁵,Kleih Ulrich⁵,Hounhouigan Joseph D.¹,Fliedel Geneviève³⁶,Akissoe Noël H.¹^ORCID

Affiliation:

1. Faculté des Sciences Agronomiques Université d'Abomey‐Calavi 01 BP 526Cotonou Bénin

2. CIRAD UMR QUALISUD 01BP52Cotonou Bénin

3. Qualisud Univ Montpellier CIRAD Montpellier SupAgro Univ d'Avignon Univ de La Réunion 73 avenue JF Breton, Montpellier Cedex 5 Montpellier34398France

4. International Institute of Tropical Agriculture (IITA)‐Benin 08 BP 0932Cotonou Bénin

5. Natural Resources Institute (NRI) University of Greenwich Central Avenue, Chatham Maritime KentME4 4TBUK

6. CIRAD UMR QUALISUD F‐34398Montpellier France

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14707

Reference23 articles.

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

2. Microstructure and physico‐chemical bases of textural quality of yam products;Akissoe H.N.;Journal of Food Science and Technology,2011