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Physicochemical properties and baking studies of yam (dioscorea aimadoimo) in Korea

1992

Kim, W.S. (Sookmyung Women's University, Seoul (Korea Republic). Department of Food and Nutrition) | Park, Y.K. (Korea Food Research Institute, Sungnam (Korea Republic))

AGROVOC Keywords
amino acids analyse organoleptique azucares breadmaking composition globale dioscorea igname jellification names organoleptic analysis panification proximate composition rheological properties sucres sugars yams
Bibliographic information
Korean Journal of Food and Nutrition (Korea Republic)
Volume 5 Issue 1
Pagination
pp. 49-53
Other Subjects
Gelification; Analisis organoleptico; Composicion aproximada; Aminoacidos; Propriete rheologique; Acide amine; Propiedades reologicas; Panificacion; Gelificacion
Language
Ko
Note
Summaries (En, Ko)
5 tables; 24 ref.
Type
Numerical Data; Bibliography; Summary
1994-08-15
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