ShareA comparative study of the syneresis of yam starches and other modified starches.
Author(s) : AMANI N. G., TETCHI F. A., DUFOUR D., et al.
Type of article: Article
Summary
The behaviour of starch gels from various yam cultivars during chilling and freezing was investigated.
Details
- Original title: A comparative study of the syneresis of yam starches and other modified starches.
- Record ID : 2003-2867
- Languages: English
- Source: J. Food Technol. Afr. - vol. 7
- Publication date: 2002/01
Links
See the source
Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Starch; Variety; Chilling; Physical property; Vegetable; Yam; Freezing
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- Date : 1989
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 26 - n. 6
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- Date : 1991/11
- Languages : English
- Source: J. am. Soc. hortic. Sci. - vol. 116 - n. 6
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- Date : 2001
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- Date : 1997/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 32 - n. 6
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- Author(s) : EVELEV S. A., BUDASOVA S. A.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 11
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