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Journal Abstract Search

168 related items for PubMed ID: 37573749

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  • 8. Structure and physicochemical properties of native starch and resistant starch in Chinese yam (Dioscorea opposita Thunb.).
    Zou J, Xu M, Wen L, Yang B.
    Carbohydr Polym; 2020 Jun 01; 237():116188. PubMed ID: 32241403
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  • 11. Quality characteristics and acceptability of 'amala' (yam-based thick paste) as influenced by particle size categorization of yam (Dioscorea rotundata) flour.
    Ayodele BC, Bolade MK, Usman MA.
    Food Sci Technol Int; 2013 Feb 01; 19(1):35-43. PubMed ID: 23239762
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  • 12. Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread.
    Li QM, Li Y, Zou JH, Guo SY, Wang F, Yu P, Su XJ.
    Foods; 2020 Feb 28; 9(3):. PubMed ID: 32121041
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  • 17. Effect of extrusion using plasma-activated water on the structural, physicochemical, antioxidant and in vitro digestive properties of yam flour.
    Yan Y, Fang J, Zhu X, Ji X, Shi M, Niu B.
    Food Chem; 2024 Dec 01; 460(Pt 2):140687. PubMed ID: 39106813
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  • 18. Effect of various drying pretreatments on the structural and functional properties of starch isolated from Chinese yam (Dioscorea opposita Thumb.).
    Liu XX, Liu HM, Fan LY, Qin GY, Wang XD.
    Int J Biol Macromol; 2020 Jun 15; 153():1299-1309. PubMed ID: 31759016
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  • 19. Effect of harvesting periods on the chemical and pasting properties of trifoliate yam flour.
    Abiodun OA, Akinoso R.
    Food Chem; 2014 Jan 01; 142():159-65. PubMed ID: 24001826
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