Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties

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58. Effah-Manu et al. 2022-Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties.pdf(1.13 MB)
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2022
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CyTA - Journal of Food
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This is an article published by Liticia Effah-Manu, Faustina D. Wireko-Manu, Jacob K. Agbenorhevi, Bussie Maziya-Dixon & Ibok Oduro (2022) Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties, CyTA - Journal of Food, 20:1, 120-127, DOI: 10.1080/19476337.2022.2093401 To link to this article: https://doi.org/10.1080/19476337.2022.2093401
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Liticia Effah-Manu, Faustina D. Wireko-Manu, Jacob K. Agbenorhevi, Bussie Maziya-Dixon & Ibok Oduro (2022) Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties, CyTA - Journal of Food, 20:1, 120-127, DOI: 10.1080/19476337.2022.2093401
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https://doi.org/10.1080/19476337.2022.2093401
 https://ir.knust.edu.gh/handle/123456789/15488
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