SENSORY AND PHYSICOCHEMICAL QUALITY OF POUNDED YAM: VARIETAL AND STORAGE EFFECTS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00252.x/fullpdf
Reference24 articles.
1. Chemical composition and quality changes occuring in Dioscorea dumetorum Pax tubers after harvest;AFOAKWA;Food Chem.,2001
2. Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour, and “amala” a flour-derived product;AKISSOÉ;Trop. Sci.,2001
3. How parboiling and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flours;AKISSOÉ;Food Chem.,2003
4. Prediction of the sensory texture of a thick yam paste (amala) using instrumental and physicochemical parameters;AKISSOÉ;J. Texture Studies,2006
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