Impact of Tuber Section, Steeping Solution, and Concentration on Physicochemical Properties of Yam (Dioscorea rotundata) Flour
Year: 2024
Type: article
Abstract: This study examined various factors such as Tuber Cutting (TC), Tuber Processing Method and Duration (TPM and TPD), Soaking Solution Type and Concentration (SST and SSC), as well as Parameter Analytical Temperature (PAT) on flour samples prepared from different parts of yam tubers.
Source: Food Science & Nutrition
Author: Marcquin Chibuzo Iheagwara
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4403474377