Yam pectin and textural characteristics: a preliminary study

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dc.contributor.authorEffah-Manu, Liticia
dc.contributor.authorMaziya-Dixon, Bussie
dc.contributor.authorWireko-Manu, Faustina D.
dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.authorOduro, Ibok N.
dc.contributor.orcid0000-0003-3731-2684
dc.contributor.orcid0000-0003-2014-2201
dc.contributor.orcid0000-0002-5020-6299
dc.contributor.orcid0000-0002-8516-7656
dc.contributor.orcid0000-0003-3731-2684
dc.date.accessioned2024-02-15T11:37:41Z
dc.date.available2024-02-15T11:37:41Z
dc.date.issued2022
dc.descriptionThis 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
dc.description.sponsorshipKNUST
dc.identifier.citationLiticia 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
dc.identifier.urihttps://doi.org/10.1080/10942912.2022.2096065
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15484
dc.language.isoen
dc.publisherInternational Journal of Food Properties
dc.titleYam pectin and textural characteristics: a preliminary study
dc.typeArticle
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