Effect of different drying methods on physicochemical and antioxidant activities of yam flours

Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/7816

Title:	Effect of different drying methods on physicochemical and antioxidant activities of yam flours
Authors:	Tan, Li Chin
Keywords:	LP 40 FASM 3 2006 Tan, Li Chin
Issue Date:	2006
Publisher:	Terengganu: Kolej Universiti Sains dan Teknologi Malaysia
Abstract:	Yams are regarded as health foods and not staple foods in oriental countries. Yam flour is worth developing since flour can be easily stored for long period of time and conveniently used in manufacturing formulated foods or capsules for consumption.
URI:	http://hdl.handle.net/123456789/7816
Appears in Collections:	Fakulti Agroteknologi dan Sains Makanan

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