Journal of the science of food and agriculture
Microstructural, physicochemical, thermal, and rheological properties of starches from commonly consumed yam varieties in West Africa.
Patrick Olusanmi Adebola, Paterne Agre, Asrat Asfaw, Amani Michel Kouakou, Alexandre Dansi, Jude Obidiegwu, Emmanuel Chamba, Nkosingiphile L Nzama, Toluwase A Dada, Eric Oscar Amonsou
Published: 202510.1002/jsfa.70377
Abstract
BACKGROUND: This study assessed the starch content of ten yam varieties commonly consumed in West Africa to clarify their structural, thermal, physicochemical, and rheological properties and to support their potential food and industrial applications…
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