Physicochemical Properties Of Flours And Starches Produced From Four Yam Cultivars
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ABSTRACT
Yarns are species of L)ioscoiea and belong to Dioscoreaceci family. Yarn belongs to setni-perishable class of food due to its relatively high moisture content. Yam is one of the most important staple foods in Nigeria, tropical and subtropical countries (Yam is reported to he a major source of carbohydrate and nutrient energy. It is suggested to have nutritional superiority, when compared with other tropical root corps and good sources of essential dietary nutrients
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APA
KALU, O., & UDEH (2021). Physicochemical Properties Of Flours And Starches Produced From Four Yam Cultivars. Michael Okpara University of Agriculture. Retrieved June 9, 2026, from http://repository.mouau.edu.ng/works/physicochemical-properties-of-flours-and-starches-produced-from-four-yam-cultivars-7-2
MLA
KALU, ONYEKACHI, and UDEH. "Physicochemical Properties Of Flours And Starches Produced From Four Yam Cultivars." Michael Okpara University of Agriculture, 17 Nov. 2021, http://repository.mouau.edu.ng/works/physicochemical-properties-of-flours-and-starches-produced-from-four-yam-cultivars-7-2. Accessed June 9, 2026.
Chicago
KALU, ONYEKACHI, and UDEH. "Physicochemical Properties Of Flours And Starches Produced From Four Yam Cultivars." Michael Okpara University of Agriculture (2021). Accessed June 9, 2026. http://repository.mouau.edu.ng/works/physicochemical-properties-of-flours-and-starches-produced-from-four-yam-cultivars-7-2