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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Shranjeno v:
Bibliografske podrobnosti
izdano v:Food Sci Nutr
Main Authors: Adebowale, Abdul‐Rasaq A., Wahab, Abimbola B., Sobukola, Philip O., Obadina, Adewale O., Kajihausa, Ester O., Adegunwa, Olanike M., Sanni, Oladimeji L., Tomlins, Keith
Format: Artigo
Jezik:Inglês
Izdano: John Wiley and Sons Inc. 2018
Teme:
Original Research
Online dostop: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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