Biochemical and textural changes in trifoliate yam Dioscorea dumetorum tubers after harvest

Food Chemistry

Volumn 79, Issue 1, 2002, Pages 27-40

  Sefa Dedeh, Samuel ^a   Afoakwa, Emmanuel Ohene ^a  

^a UNIVERSITY OF GHANA   (Ghana)

Author keywords

Biochemical changes; Chemical changes; Cooked; Dioscorea dumetorum; Physical changes; Post harvest storage; Raw; Textural changes

Indexed keywords

ACID; ALCOHOL; CELLULOSE; HEMICELLULOSE; LIGNIN; POLYSACCHARIDE; REDUCING AGENT; STARCH; SUGAR;

ANALYZER; ARTICLE; CELL; COOKING; CORRELATION ANALYSIS; CULTIVAR; FACTORIAL ANALYSIS; FOOD ANALYSIS; FOOD COMPOSITION; HARDNESS; HARVEST; LOW TEMPERATURE PROCEDURES; MOISTURE; NEUTRAL DETERGENT FIBER; NONHUMAN; PHYSICAL CHEMISTRY; SAMPLE; SOLUBILITY; STORAGE; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE; TIME; WATER LOSS; YAM;

DIOSCOREA ALATA; DIOSCOREA DUMETORUM;

EID: 0036823885     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00172-3     Document Type: Article

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