Yam pectin and textural characteristics: a preliminary study
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Date
2022
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Publisher
International Journal of Food Properties
Abstract
Description
This is an article published by Liticia Effah-Manu, Bussie Maziya-Dixon, Faustina D. Wireko-Manu, Jacob K. Agbenorhevi & Ibok Oduro (2022) Yam pectin and textural characteristics: a preliminary study, International Journal of Food Properties, 25:1, 1591-1603, DOI: 10.1080/10942912.2022.2096065
To link to this article: https://doi.org/10.1080/10942912.2022.2096065
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Citation
Liticia Effah-Manu, Bussie Maziya-Dixon, Faustina D. Wireko-Manu, Jacob K. Agbenorhevi & Ibok Oduro (2022) Yam pectin and textural characteristics: a preliminary study, International Journal of Food Properties, 25:1, 1591-1603, DOI: 10.1080/10942912.2022.2096065