Biochemical and Functional Properties of Yam Flour during the Post-harvest Conservation of Dioscorea alata Cultivar « Azaguié »
Kouadio Chiado Julie Nina, Dan Chépo Ghislaine, Konan Kouassi Hubert, Assoi Yapi Désiré Patrice, Kouamé Lucien Patrice & Kamenan Alphonse · Current Journal of Applied Science and Technology · 2017
Aims: To be follow the biochemical and functional properties of yam flour during the post-harvest conservation of yam « Azaguié » (Dioscorea alata) tubers. Study Design: Analysis of variance (ANOVA) was carried out in this work. Place and Duration of the Study: Food Science and T...
Open access
Research Article
10.9734/CJAST/2017/32404