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Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough ‘amala’
The use of trifoliate yam (Dioscorea dumetorum) flour for stiff dough ‘amala’ production is one of the ways to curb under-utilization of the tuber. The study evaluates the textural and sensory properties of trifoliate yam flour and stiff dough. Freshly harvested trifoliate yam tubers were peeled, wa...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397313/ https://ncbi.nlm.nih.gov/pubmed/25892788 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1313-y |
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