Stability of yam starch gels during processing

Autor: Guessan, G. A. N., Kamenan, A., Agnes Rolland-Sabate, Paul Colonna

Publikováno v: African Journal of Biotechnology
African Journal of Biotechnology, Academic Journals, 2005, 4 (1), pp.94-101
African Journal of Biotechnology; Vol 4, No 1 (2005): ; 94-101
African Journal of Biotechnology 1 (4), 94-101. (2005)
HAL

To evaluate their aptitude to be used as functional ingredients, twenty one varieties of yam starches of Côte d'Ivoire were submitted to different technological stress such as high temperature treatment, long term freezing and refrigeration, high sp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::38180033c34cd64d93a0b37b80c6dd29
https://hal.inrae.fr/hal-02674951