Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours

Published 2017 View Full Article

Authors

Keywords

Yam flour, Drying, Scanning electron microscope, Polarized optical microscopy, X-ray diffraction, In vitro, starch digestibility, Antioxidant capacity

Journal

FOOD CHEMISTRY

Volume 224, Issue -, Pages 224-232

Publisher

Elsevier BV

Online

2016-12-15

DOI

10.1016/j.foodchem.2016.12.028

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