Variation in the Physical and Functional Properties of Yam (<i>Dioscorea</i> spp.) Flour Produced by Different Processing Techniques
Research on the processing of yam (<i>Dioscorea</i> 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 on the levels of inulin, organic acids,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/6/1341 |