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Stability of yam starch gels during processing

G.A. N'Guessan A. Kamenan Agnès Rolland-Sabaté 1 Paul Colonna 1
1 BIA - Unité de recherche sur les Biopolymères, Interactions Assemblages
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G.A. N'Guessan, A. Kamenan, Agnès Rolland-Sabaté, Paul Colonna. Stability of yam starch gels during processing. African Journal of Biotechnology, Academic Journals, 2005, 4 (1), pp.94-101. ⟨hal-02674951⟩

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