amala yam flour
Selected indexed studies
- Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'. (J Food Sci Technol, 2015) [PMID:25892788]
- Quality characteristics and acceptability of 'amala' (yam-based thick paste) as influenced by particle size categorization of yam (Dioscorea rotundata) flour. (Food Sci Technol Int, 2013) [PMID:23239762]
- Physico-chemical properties and acceptability of yam flour substituted with soy flour. (Plant Foods Hum Nutr, 1995) [PMID:8719741]
_Worker-drafted node — pending editorial review._
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- Dietary approach for management of Type-2 diabetes: An overview of glycemic indices of commonly consumed foods in Nigeria. (2023) pubmed
- Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'. (2015) pubmed
- Quality characteristics and acceptability of 'amala' (yam-based thick paste) as influenced by particle size categorization of yam (Dioscorea rotundata) flour. (2013) pubmed
- Physico-chemical properties and acceptability of yam flour substituted with soy flour. (1995) pubmed
- Quality attributes of fermented yam flour supplemented with processed soy flour. (1999) pubmed
- Effect of variety and processing method on functional properties of traditional sweet potato flour ("elubo") and sensory acceptability of cooked paste ("amala"). (2014) pubmed
- Prediction of sensorial properties (color and taste) of amala, a paste from yam chips flour of West Africa, through flour biochemical properties. (2004) pubmed