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

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dc.contributor.authorEffah-Manu, Liticia
dc.contributor.authorWireko-Manu, Faustina D.
dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.authorMaziya-Dixon, Bussie
dc.contributor.authorOduro, Ibok N.
dc.contributor.orcid0000-0003-2896-9916
dc.contributor.orcid0000-0002-5020-6299
dc.contributor.orcid0000-0002-8516-7656
dc.contributor.orcid0000-0003-2014-2201
dc.contributor.orcid0000-0003-3731-2684
dc.date.accessioned2024-02-15T12:41:55Z
dc.date.available2024-02-15T12:41:55Z
dc.date.issued2022
dc.descriptionThis 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
dc.identifier.citationLiticia 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
dc.identifier.urihttps://doi.org/10.1080/19476337.2022.2093401
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15488
dc.language.isoen
dc.publisherCyTA - Journal of Food
dc.titleChemical, functional and pasting properties of starches and flours from new yam compared to local varieties
dc.typeArticle
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