Organoleptic properties of white yam (Dioscorea rotundata poir) as affected by autoclaving time
Abstract. This experiment examined the effect of processing white yam (Dioscorea rotundata poir) using autoclave under different heating times with the main objective of assessing its effects on the organoleptic properties (colour, mealiness, taste, softness and wetness). Yam tubers were washed, pee...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Trakia University. Faculty of Agriculture, Stara Zagora
2018-03-01
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| Series: | Agricultural Science and Technology |
| Subjects: | |
| Online Access: | http://agriscitech.eu/wp-content/uploads/2018/03/016.pdf |