Yam pectin and textural characteristics: a preliminary study
The texture of yams is a key determinant in the selection of yams for boiled and pounded yams. This study was conducted to quantify pectin from local and newly developed yam varieties and to correlate pectin and its degree of esterification (DE) with instrumental textural profile parameters of boile...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Informa UK Limited
2022
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/120467 |
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