Effect of resistant starch on the cooking quality of yam (Dioscoreaspp.) and cassava (Manihot esculenta) based paste products-Reference-Cited by-同舟云学术

Effect of resistant starch on the cooking quality of yam (Dioscoreaspp.) and cassava (Manihot esculenta) based paste products

Published:2012-12-07 Issue:4 Volume:64 Page:484-493
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Kouadio Olivier Kouadio,N'dri Denis Yao,Nindjin Charlemagne,Marti Alessandra,Casiraghi Maria Cristina,Faoro Franco,Erba Daniela,Bonfoh Bassirou,Amani N'guessan Georges

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.3109/09637486.2012.749839

Reference38 articles.

1. Kinetics of thermal softening of potato tissue (cv. Monalisa) by water heating

2. Chemical and Functional Characterization of Products Obtained from Yam Tubers

3. Variability in starch physicochemical and functional properties of yam (Dioscoreasp) cultivated in Ivory Coast

4. Seasonal Effects on the Physico-chemical Properties of Starch from Four Cultivars of Cassava

5. Resistant starch in the Italian diet*

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