How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour
- 31 August 2003
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 82 (2), 257-264
- https://doi.org/10.1016/s0308-8146(02)00546-0
Abstract
No abstract availableKeywords
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