Results 141 to 150 of about 18,667 (156)

Structure–texture relationships of fresh pastes prepared from different yam (Dioscorea spp.) varieties

LWT - Food Science and Technology, 2006
Beatrice Conde-Petit, Felix Escher, Zakaria Farah   +2 more
exaly  

Yam

2019
openaire   +1 more source

Yam

2017
M.K. Rana, Tarique Aslam
openaire   +1 more source

Yam

Notes and Queries, 1887
openaire   +2 more sources

Yam

2003
G. I. Atiri, S. Winter, O. J. Alabi
openaire   +1 more source

Quantitative analysis of allantoin and allantoic acid in yam tuber, mucilage, skin and bulbil of the Dioscorea species

Food Chemistry, 2006
exaly  

Yams

2007
H. D. Mignouna, M. M. Abang, R. Asiedu
openaire   +1 more source

Yams

1993
openaire   +1 more source

Comparative evaluation of physicochemical qualities of flours from steam-processed yam tubers

Food Chemistry, 2004
exaly  

“I yam what I yam”

openaire   +1 more source