Effect of tuber storage and pre- and post-blanching treatments on the physicochemical and pasting properties of dry yam flour
- 31 March 2004
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 85 (1) , 141-149
- https://doi.org/10.1016/j.foodchem.2003.06.016
Abstract
No abstract availableKeywords
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