Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars
Crossref DOI link: https://doi.org/10.1007/s13197-017-2568-x
Published Online: 2017-03-10
Published Print: 2017-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Falade, Kolawole O.
Ayetigbo, Oluwatoyin E.
Funding for this research was provided by:
Senate Research grant (SRG/FT/2010/7A)
License valid from 2017-03-10