Solubility, swelling, viscosity and gelation properties of flours from ubi (Dioscorea alata Linn.)
Flours were prepared from purple- and white-fleshed ubi (Dioscorea alata Linn.). Swelling power, solubility, viscosity, minimum concentration required for gelation, and gel strength of the flours were investigated. Results indicated that significant differences existed in the swelling power, viscosi...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
1995.
|
| Subjects: |