Value Addition and Influence Of Succilynation Levels on the Quality of Wild Yam (Discorea villosa) Starch

Food Funct., 2020, Accepted ManuscriptDOI: 10.1039/D0FO01482F, PaperAkeem Olayemi Raji, Sofiat Damilola Ismael, Maimuna Sani, Monsurat Oyewale Raji, Olubunmi Florence AdebayoBackground: Recent increase in demand for starch in food applications has called for research into other new sources. Dioscorea villosa is an underutilized wild yam starch source and its starch...The content of this RSS Feed (c) The Royal Society of Chemistry

Powered by Drupal - Design by artinet

Drupal SEO