The antinutritional and vitamin composition of high‐quality yam flour as affected by yam specie, pretreatment, and drying method

Fresh yams are not shelf stable due to its high susceptibility to physiological deterioration; hence, its conversion into a more stable product like flour can stimulate its industrial application as a substitute to wheat flour. The influence of yam species, pretreatment, and drying method on the ant...

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Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: Adebowale, Abdul‐Rasaq A., Wahab, Abimbola B., Sobukola, Philip O., Obadina, Adewale O., Kajihausa, Ester O., Adegunwa, Olanike M., Sanni, Oladimeji L., Tomlins, Keith
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2018
Konular:
Original Research
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC6261217/
https://ncbi.nlm.nih.gov/pubmed/30510698
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.619
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