Article · Journal · 2020

Composition, pasting and thermal properties of flour and starch derived from amadumbe with different corm sizes

Journal of Food Science and Technology

Citations: 16from other works
Field-weighted impact: 0.811.00 is the world average for its field and year
Among its field: 69th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors

Samson Adeoye OyeyinkaFirst author
- Durban University of Technology (ZA)
as printed: Samson A. Oyeyinka
Eric Oscar AmonsouSenior authorCorresponding
- Durban University of Technology (ZA)
as printed: Eric O. Amonsou