Browning Prevention and Sensory Evaluation of Frozen Yam Slices (Dioscorea cayenensis-rotundata Cv Kponan) of Côte D’Ivoire
Aïssatou Coulibaly, Kouadio Claver Degbeu, Abo Paul Marcelin Bekoin, Yapi Elisée Kouakoua, Kingsley Kwadwo Asare Pereko, Soumaïla Dabonné & N’Guessan Georges Amani · Asian Food Science Journal · 2019
Aim: To prevent enzymatic browning during the freezing of yam slices of the Kponan variety (Dioscorea cayenensis-rotundata). Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: Department of Food Science and Technology, Food B...
Open access
Research Article
10.9734/afsj/2019/v9i430022