Physico-chemical properties and acceptability of yam flour substituted with soy flour
- 1 July 1995
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 48 (1) , 73-80
- https://doi.org/10.1007/bf01089202
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Thermal Properties of Sorghum StarchStarch ‐ Stärke, 1988
- Studies on the local techniques of yam flour productionInternational Journal of Food Science & Technology, 1981
- Effects of Surfactants and Fatty Adjuncts on the Swelling and Solubilization of Granular StarchesStarch ‐ Stärke, 1962
- The magnitude and origins of storage losses in Nigerian yamsJournal of the Science of Food and Agriculture, 1961
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- Methods in Food AnalysisPublished by Elsevier ,1950