pounded yam
Selected indexed studies
- End-user preferences for pounded yam and implications for food product profile development. (Int J Food Sci Technol, 2021) [PMID:33776246]
- Food quality profile of pounded yam and implications for yam breeding. (J Sci Food Agric, 2024) [PMID:37439058]
- Genome-wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam. (J Sci Food Agric, 2024) [PMID:37386916]
_Worker-drafted node — pending editorial review._
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Sources
- Evaluation of in vitro and in vivo Glycemic Index of common staples made from varieties of White Yam (Dioscorea rotundata). (2022) pubmed
- Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes. (2022) pubmed
- End-user preferences for pounded yam and implications for food product profile development. (2021) pubmed
- Food quality profile of pounded yam and implications for yam breeding. (2024) pubmed
- Genome-wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam. (2024) pubmed
- Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences. (2024) pubmed
- Glycaemic index and load values tested in normoglycemic adults for five staple foodstuffs: pounded yam, pounded cassava-plantain, placali, attieke and maize meal stiff porridge. (2015) pubmed
- Quantifying genetic variability and genotype ranking for food quality attributes in white Guinea yam (Dioscorea rotundata) using a multiple trait selection index. (2025) pubmed
- Gender-Disaggregated Consumer Testing and Descriptive Sensory Analysis of Local and New Yam Varieties. (2023) pubmed
- Prioritizing preferred traits in the yam value chain in Nigeria: a gender situation analysis. (2023) pubmed