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Functional effects of dried okra powder on reconstituted dried yam flake and sensory properties of ojojo—a fried yam (Dioscorea alata L.) snack
Processing of raw yam (D. alata) tuber (RY) to more stable and instant form could ease the tedium in preparation, increase popularity and commercial potential of ojojo—a fried yam snack. In this study, the potential of dried okra powder (1%–5%) to reduce the sensory quality impairment in ojojo made...
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| 主要な著者: | , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2011
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3907654/ https://ncbi.nlm.nih.gov/pubmed/24493896 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0513-y |
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