Composition, pasting and thermal properties of flour and starch derived from amadumbe with different corm sizes
Crossref DOI link: https://doi.org/10.1007/s13197-020-04401-w
Published Online: 2020-04-30
Published Print: 2020-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Oyeyinka, Samson A.
Amonsou, Eric O.
Text and Data Mining valid from 2020-04-30
Version of Record valid from 2020-04-30
Article History
Revised: 3 March 2020
Accepted: 2 April 2020
First Online: 30 April 2020
Compliance with ethical standards
:
: Authors declare no conflict of interest.