Physico-chemical, functional and pasting properties of native and chemically modified water yam (Dioscorea alata) starch and production of water yam starch-based yoghurt-Reference-Cited by-同舟云学术

Physico-chemical, functional and pasting properties of native and chemically modified water yam (Dioscorea alata) starch and production of water yam starch-based yoghurt

Published:2016-02-09 Issue:7-8 Volume:68 Page:719-726
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Awolu Olugbenga Olufemi¹,Olofinlae Sunday John¹

Affiliation:

1. Department of Food Science and Technology; Federal University of Technology; Akure Nigeria

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201500302/fullpdf

Reference38 articles.

1. Economic analysis of seed yam production systems in Nigeria;Mignouna;J. Root Crops,2013

2. Dynamic rheological and physicochemical properties of annealed starches from two cultivars of cassava;Osundahunsi;Carbohydr. Polym,2011

3. Physicochemical characteristics and thermal properties of chemically modified jack bean (Canavalia ensiformis) starch;Lawal;Carbohydr. Polym,2005

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