Variation in the Physical and Functional Properties of Yam (Dioscorea spp.) Flour Produced by Different Processing Techniques
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DOI: 10.3390/foods10061341
Abstract: Research on the processing of yam (Dioscorea spp.) into flour is aimed at optimizing techniques to obtain a material with high physicochemical and functional properties. The present study investigates the effect of the processing techniques… read more here.
Keywords: spp flour; processing; yam dioscorea; dioscorea spp ... See more keywords