Comparative evaluation of instant 'poundo' cocoyam ( Colocasia esculenta ) and yam ( Dioscorea rotundata ) flours produced by flash and cabinet drying-Reference-Cited by-同舟云学术

Comparative evaluation of instant 'poundo' cocoyam ( Colocasia esculenta ) and yam ( Dioscorea rotundata ) flours produced by flash and cabinet drying

Published:2020-07-21 Issue:3 Volume:56 Page:1482-1490
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Adeboyejo Folasade Olabimpe¹^ORCID,Aderibigbe Olaide Ruth²,Obarayi Monsurat Titilope¹,Sturm Barbara³

Affiliation:

1. Department of Food Technology University of Ibadan Ibadan Nigeria

2. Product Development Programme National Horticultural Research Institute Ibadan Nigeria

3. Faculty of Organic Agriculture Section of Agricultural and Biosystems Engineering University of Kassel Kassel Germany

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14703

Reference44 articles.

1. Effect of harvesting periods on the chemical and pasting properties of trifoliate yam flour

2. Isolation and physicochemical characterization of godare (Colocasia esculenta) starch from Ethiopia

3. Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu

4. Effects of drying methods on nutritional quality of pro‐vitamin A cassava (Manihot esculenta Crantz) flours;Ajibola G.O.;Annals Food Science and Technology,2017

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