The effect of heat moisture treatment on crystallinity and physicochemical-digestibility properties of purple yam flour

Publication date: Available online 7 May 2021Source: Food HydrocolloidsAuthor(s): Asranudin, Holilah, Andi Noor Kholida, Adi Setyo Purnomo, Ansharullah, Ahmad Fudholi
Source: Food Hydrocolloids - Category: Food Science Source Type: research
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