Production of improved water yam (Dioscorea alata) genotypes that are suitable for the preparation of amala (a popular darkish Nigerian food) would likely enhance the economic importance of the crop in Nigeria. Fermented flour (oven dried and sun dried) made from tubers of eight improved D. alata...
Enlace original:
https://cgspace.cgiar.org/handle/10568/90905
Ukpabi, U.J.
,
Omodamiro, R.M.
,
Ikeorgu, J.G.
,
Asiedu, Robert
,
[Sensory evaluation of amala from improved water yam (Dioscorea alata) genotypes in Nigeria]
,
Sensory evaluation of amala from improved water yam (Dioscorea alata) genotypes in Nigeria
