Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'.

Abiodun OA, Akinoso R

DOI: 10.1007/s13197-014-1313-y
Published: 2015 May
Container: Journal of food science and technology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s13197-014-1313-y,
  title = {Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'.},
  author = {Abiodun OA and Akinoso R},
  year = {2015},
  journal = {Journal of food science and technology},
  doi = {10.1007/s13197-014-1313-y},
  url = {https://doi.org/10.1007/s13197-014-1313-y}
}

RIS

TY  - JOUR
TI  - Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'.
AU  - Abiodun OA
AU  - Akinoso R
PY  - 2015
JO  - Journal of food science and technology
DO  - 10.1007/s13197-014-1313-y
UR  - https://doi.org/10.1007/s13197-014-1313-y
ER  -

APA

OA, A., & R, A. (2015). Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'.. Journal of food science and technology. https://doi.org/10.1007/s13197-014-1313-y

Source records

pubmed · retrieved 2026-09-25T13:51:23.616Z