Purple Yampee Derivatives and Byproduct Characterization for Food Applications
This study assessed the technological potential and bioactive compounds present in purple yampee (<i>Dioscorea trifida</i> L.f.) lyophilized powder, peeled and whole flour, as well as the tuber peel, starch residual fiber, and wastewater mucilage. Although most values approached neutrali...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/24/4148 |
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