Physicochemical, functional, pasting, thermal, and sensory properties of purple yam (dioscorea alata L.) powder
Purple yam powder is an ingredient that enhances the physico-chemical and sensory properties of various Philippine food products. The purple yam powder produced by a food industry collaborator in Cavite, Philippines, had an unstable pale color. To improve its color, the standard process used by the...
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| מחברים אחרים: | |
| פורמט: | Thesis |
| שפה: | English |
| יצא לאור: |
Quezon City
College of Home Economics, University of the Philippines Diliman
[2023]
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| נושאים: | |
| גישה מקוונת: | Available for University of the Philippines Diliman via Digital Archives. Click here to access |