Open AccessCharacterization of red and white cocoyam (Xanthosoma sagittifolium) roots, flours and starches during heating by low field NMR
Author(s) -
María Guðjónsdóttir,
Abena Boakye,
Faustina Dufie WirekoManu,
Ibok Oduro
Publication year - 2016
Language(s) - English
Resource type - Book series
DOI - 10.1255/mrfs.10
Subject(s) - amylopectin , amylose , starch , retrogradation (starch) , chemistry , food science , swelling , water content , horticulture , botany , materials science , biology , geotechnical engineering , engineering , composite material
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