Study of the hard-to-cook property of stored yam tubers (Dioscorea dumetorum) and some determining biochemical factors

Food Research International

Volumn 38, Issue 2, 2005, Pages 143-149

  Medoua, Gabriel Nama ^a   Mbome, Israël Lape ^a   Agbor Egbe, T ^a   Mbofung, C M F ^b  

^a Institute of Medical Research and Medicinal Plant Studies Yaounde   (Cameroon)

^b UNIVERSITY OF NGAOUNDERE   (Cameroon)

Author keywords

Dioscorea dumetorum; Hard to cook; Lignification; Phenols; Phytate

Indexed keywords

HARD-TO-COOK PHENOMENON; SOLID LOSS; WATER UPTAKE; YAM TUBERS;

CELL MEMBRANES; CORRELATION METHODS; HARDNESS; LIGNIN; PHENOLS; WATER;

FOOD PRODUCTS;

BIOTECHNOLOGY; CORRELATION; FOOD STORAGE; HARDNESS; LIGNINS; PHENOLS; WATER;

DIOSCOREA; DIOSCOREA ALATA; DIOSCOREA DUMETORUM;

EID: 11144293562     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.09.005     Document Type: Article

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