Influence of Blanching on Some Nutrient and Anti-nutrient Compositions of Bitter Yam (Dioscorea dumetorum)-Reference-Cited by-同舟云学术

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Influence of Blanching on Some Nutrient and Anti-nutrient Compositions of Bitter Yam (Dioscorea dumetorum)

Published:2016-01-10 Issue:2 Volume:16 Page:1-8
ISSN:2231-0843
Container-title:British Journal of Applied Science & Technology
language:
Short-container-title:BJAST

Author:

Egbuonu Anthony,Nzewi Daniel

Publisher

Sciencedomain International

Subject

General Medicine

Link

http://www.sciencedomain.org/download/MTQ3MTRAQHBm.pdf

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Efficacy of blanching in removing bitter aftertaste, nutrient retention, and saponins of Asparagus racemosus (Willd.) root powder;Annals of Phytomedicine An International Journal;2024-07

2. Impact of different varieties and mature stages on phytochemicals from Coffea arabica and Coffea robusta leaves;Biochemical Systematics and Ecology;2023-10

3. Phytoconstituents and Polycyclic Aromatic Hydrocarbon (PAH) Content of Roasted Dioscorea dumetorum (Bitter Yam);Research Journal of Phytochemistry;2023-09-09

4. Food processing to reduce antinutrients in plant-based foods;International Food Research Journal;2023-02-24

5. Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour;Heliyon;2022-10

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