Physicochemical properties of yam starch: effect on textural quality of yam food product (pounded yam)
Yam (Dioscorea spp.) is the second most important root and tuber crop in Africa after cassava. This study was conducted to determine the relationship between physicochemical properties of yam starch (amylose and amylopectin, swelling, solubility and water binding capacity) and the textural quality (...
| Main Authors: | , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
2011
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/82645 |
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