IMPACT OF NON-STARCH POLYSACCHARIDES ON THE TEXTURAL BEHAVIOR OF PROCESSED YAM | Zendy

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IMPACT OF NON-STARCH POLYSACCHARIDES ON THE TEXTURAL BEHAVIOR OF PROCESSED YAM

Author(s) -

Dutheil de la Rochère,

Dominique Rinaldo,

Agnès RollandSabaté

Publication year - 2021

Publication title -

hal (le centre pour la communication scientifique directe)

Language(s) - English

Resource type - Conference proceedings

Subject(s) - polysaccharide , starch , food science , texture (cosmology) , chemistry , computer science , artificial intelligence , biochemistry , image (mathematics)

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