Salts soaking treatment for improving the textural and functional properties of trifoliate yam (Dioscorea dumetorum) hardened tubers

Journal of Food Science

Volumn 72, Issue 8, 2007, Pages

  Medoua, G N ^a   Mbome, I L ^a   Egbe, T A ^a   Mbofung, C M F ^b  

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

^b UNIVERSITY OF NGAOUNDERE   (Cameroon)

Author keywords

Cooked hardness; Dioscorea dumetorum; Flour; Functional properties; Kanwa; NaCl

Indexed keywords

SODIUM CHLORIDE; WATER;

ABSORPTION; ARTICLE; CHEMISTRY; DOSE RESPONSE; FLOUR; FOOD HANDLING; GEL; HARDNESS; HUMAN; METABOLISM; METHODOLOGY; PH; PHYSICAL CHEMISTRY; PHYSIOLOGY; SOLUBILITY; YAM;

ABSORPTION; CHEMISTRY, PHYSICAL; DIOSCOREA; DOSE-RESPONSE RELATIONSHIP, DRUG; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; GELS; HARDNESS; HUMANS; HYDROGEN-ION CONCENTRATION; SODIUM CHLORIDE; SOLUBILITY; WATER;

DIOSCOREA ALATA; DIOSCOREA DUMETORUM; TUBER (TRUFFLE);

EID: 35348879905     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00511.x     Document Type: Article

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