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Composition, pasting and thermal properties of flour and starch derived from amadumbe with different corm sizes

Samson A Oyeyinka1, Eric O Amonsou1

  • 1Department of Biotechnology and Food Technology, Durban University of Technology, P.O. BOX 1334, Durban, 4000 South Africa.

Journal of Food Science and Technology
|September 9, 2020
PubMed

Keywords:
AmadumbeCorm sizeFlourFunctionalityStarchTaro

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