African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 991

Full Length Research Paper

Physicochemical properties of starches extracted from local cassava varieties with the aid of crude pectolytic enzymes from Saccharomyces cerevisiae (ATCC 52712)

Japheth Kwame Agyepong
  • Japheth Kwame Agyepong
  • Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Private Mail Bag, Kumasi, Ghana.
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John Barimah
  • John Barimah
  • Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Private Mail Bag, Kumasi, Ghana.
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  •  Received: 02 March 2018
  •  Accepted: 28 April 2018
  •  Published: 31 July 2018

How to cite this article

APA /
Agyepong, J. K., & Barimah, J. (2018). Physicochemical properties of starches extracted from local cassava varieties with the aid of crude pectolytic enzymes from Saccharomyces cerevisiae (ATCC 52712). African Journal of Food Science, 12(7), 151-164.
Chicago /
Japheth Kwame Agyepong and John Barimah  . "Physicochemical properties of starches extracted from local cassava varieties with the aid of crude pectolytic enzymes from Saccharomyces cerevisiae (ATCC 52712)." African Journal of Food Science 12, no. 7 (2018): 151-164.
MLA /
Japheth Kwame Agyepong and John Barimah  . "Physicochemical properties of starches extracted from local cassava varieties with the aid of crude pectolytic enzymes from Saccharomyces cerevisiae (ATCC 52712)." African Journal of Food Science 12.7 (2018): 151-164.
DOI /
https://doi.org/10.5897/AJFS2018.1701
URL /
https://academicjournals.org/journal/AJFS/article-abstract/CC0E55B57402

Copyright © 2025 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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