The effects of boiling on the microstructure of yams and their association with the textural quality of “boiled yam,” arguably the most common food product from yams, were studied using six varieties with variable cooking qualities from each of the two species, Dioscorea alata L. and D. rotundata...
Enlace original:
https://cgspace.cgiar.org/handle/10568/103629
Otegbayo, B.
,
Aina, J.
,
Asiedu, Robert
,
Bokanga, M.
,
[Microstructure of boiled yam (Dioscorea spp.) and its implication for assessment of textural quality]
,
Microstructure of boiled yam (Dioscorea spp.) and its implication for assessment of textural quality
