Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences.
Santiago ArufeOluwatoyin E AyetigboRomain DomingoLaurent AdinsiImayath Djibril MoussaLaurenda HonfozoNoël H AkissoeAlexandre BouniolChristian MestresPublished in: Journal of the science of food and agriculture (2023)
Bi-extensional viscosity and uniaxial extensibility attributes can be used to discriminate and screen yam genotypes for their strechtability characteristics. This article is protected by copyright. All rights reserved.