TEXTURAL PROPERTIES OF COOKED TROPICAL YAM (DIOSCOREA SPP
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1987.tb00567.x/fullpdf
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1. FACTORS ASSOCIATED WITH POTATO TEXTURE. II. PECTIC SUBSTANCES
2. Subjective and objective assessments of the degree of cooking of potatoes heated by different methods
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2. Microstructure and physico-chemical bases of textural quality of yam products;LWT - Food Science and Technology;2011-01
3. MECHANICAL PROPERTIES AND VISCOELASTIC CHARACTERISTICS OF TWO VARIETIES OF YAM TUBERS(DIOSCOREA ALATA);Journal of Texture Studies;2010-02
4. SENSORY AND PHYSICOCHEMICAL QUALITY OF POUNDED YAM: VARIETAL AND STORAGE EFFECTS;Journal of Food Processing and Preservation;2009-08
5. Determination of relevant sensory properties of pounded yams (Dioscorea spp.) using a locally based descriptive analysis methodology;Food Quality and Preference;2007-03
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