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CyTA - Journal of Food
Volume 20, 2022 - Issue 1
Research Article
Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties
Propiedades químicas, funcionales y de pegado de los almidones y las harinas del nuevo ñame en comparación con las variedades locales
Liticia Effah-Manua Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana;b Department of Food Science and Technology, Ho Technical University, Ho, GhanaCorrespondence[email protected]
https://orcid.org/0000-0003-2896-9916View further author information
https://orcid.org/0000-0003-2896-9916View further author information, Faustina D. Wireko-Manua Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghanahttps://orcid.org/0000-0002-5020-6299View further author information
https://orcid.org/0000-0002-5020-6299View further author information, Jacob K. Agbenorhevia Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghanahttps://orcid.org/0000-0002-8516-7656View further author information
https://orcid.org/0000-0002-8516-7656View further author information, Bussie Maziya-Dixonc Postharvest and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeriahttps://orcid.org/0000-0003-2014-2201View further author information
https://orcid.org/0000-0003-2014-2201View further author information & Ibok Oduroa Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghanahttps://orcid.org/0000-0003-3731-2684View further author information
https://orcid.org/0000-0003-3731-2684View further author information