African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12488

Full Length Research Paper

Stability of yam starch gels during processing

N’Guessan Georges Amani1*, Alphonse Kamenan1 Agnès Rolland-Sabaté2, and Paul Colonna2
  1Universityof Abobo-adjamé, UFR/STA, 02 BP 801, Abidjan, Côte d'Ivoire. 2INRA, rue de la Géraudière, BP 71627, 44316 Nantes, France.
Email: [email protected]

  •  Accepted: 05 December 2004
  •  Published: 31 January 2005

How to cite this article

APA /
Amani, N. G., Kamenan, A., Rolland-Sabaté, A., & Colonna, P. (2005). Stability of yam starch gels during processing. African Journal of Biotechnology , 4(1), 94-101.
Chicago /
N’Guessan Georges Amani, Alphonse Kamenan Agnès Rolland-Sabat&e, and Paul Colonna. "Stability of yam starch gels during processing." African Journal of Biotechnology 4, no. 1 (2005): 94-101.
MLA /
Nrsquo;Guessan Georges Amani, et al. "Stability of yam starch gels during processing." African Journal of Biotechnology 4.1 (2005): 94-101.
DOI /
https://doi.org/10.5897/AJB2005.000-3016
URL /
https://academicjournals.org/journal/AJB/article-abstract/25265399337

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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