Cite
HARVARD Citation
Wahab, B. et al. (2016). Effect of species, pretreatments, and drying methods on the functional and pasting properties of high‐quality yam flour. Food science & nutrition. 4 (1), pp. 50-58. [Online].
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Wahab, B. et al. (2016). Effect of species, pretreatments, and drying methods on the functional and pasting properties of high‐quality yam flour. Food science & nutrition. 4 (1), pp. 50-58. [Online].