Yam
Amylose contents, rheological properties and gelatinization kinetics of yam (Dioscorea alata) and cassava (Manihot utilissima) starches
Yams
“I yam what I yam”
Quantitative analysis of allantoin and allantoic acid in yam tuber, mucilage, skin and bulbil of the Dioscorea species
yam