The effect of heat moisture treatment on crystallinity and physicochemical-digestibility properties of purple yam flour - Concepedia

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The effect of heat moisture treatment on crystallinity and physicochemical-digestibility properties of purple yam flour

63

Citations

92

References

2021

Year

Asranudin Asranudin, Holilah Holilah, Andi Noor Kholidha Syarifin, Adi Setyo Purnomo, Ansharullah Ansharullah, Ahmad Fudholi

Food Hydrocolloids

Food ChemistryPhysicochemical-digestibility PropertiesHealth SciencesPurple YamThermal ProcessingFood ProcessingFood TechnologyHeat Moisture Treatment

References

	Year	Citations

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