Evaluación de las propiedades proximales, estructurales, morfológicas fisicoquímicas y de digestibilidad in vitro en mezclas de harinas de ñame y batata
KM Seña-Rambauth… - Ciencia y …, 2024 - revistacta.agrosavia.co
Yam (Dioscorea spp.) and sweet potato (Ipomeas batata) flours must be treated through
modification processes because they have limitations in their physicochemical and structural …
modification processes because they have limitations in their physicochemical and structural …
Evaluation of Proximate, Structural, Morphological, Physicochemical and In Vitro Digestibility Properties of Yam and Sweet Potato Flour Blends.
KM Seña-Rambauth… - Revista Ciencia y …, 2024 - search.ebscohost.com
Yam (Dioscorea spp.) and sweet potato (Ipomeas batata) flours must be treated through
modification processes because they have limitations in their physicochemical and structural …
modification processes because they have limitations in their physicochemical and structural …