Physicochemical and Functional Properties of Yellow Yam (Dioscorea Cayenensis) Starches and Sensory Quality of Its Custard

Corresponding Author’s Institution: Departments of Food Science and Technology, Federal University of Agriculture, Abeokuta,

Corresponding Author’s email: omidiranat@funaab.edu.ng

Permanent link to this article: https://journal.nutritionnigeria.org/journal/physicochemical-and-functional-properties-of-yellow-yam-dioscorea-cayenensis-starches-and-sensory-quality-of-its-custard/