Gelling properties of extruded yam (Dioscorea alata) starch

Food Chemistry

Volumn 67, Issue 2, 1999, Pages 123-127

  Alves, R M L ^a   Grossmann, M V E ^a   Silva, R S S F ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

STARCH;

ARTICLE; FOOD INDUSTRY; GEL; MOISTURE; STORAGE; TEMPERATURE; VISCOSITY;

DIOSCOREA ALATA;

EID: 0032821478     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00064-3     Document Type: Article

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