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...
-д хадгалсан:
| Үндсэн зохиолчид: | , , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Taylor & Francis Group
2022-12-01
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| Цуврал: | International Journal of Food Properties |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2096065 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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