Rheological Characterization of Yam and Potato Paste (<i>Dioscorea rotundata</i>) and (<i>Ipomea batata</i>) for Adhesive Purpose

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ISSN Print: 2160-0392
ISSN Online: 2160-0406
www.scirp.org/journal/aces
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"Rheological Characterization of Yam and Potato Paste (Dioscorea rotundata) and (Ipomea batata) for Adhesive Purpose"
written by Rhoda H. Gumus, Iweikumo Wauton,
published by Advances in Chemical Engineering and Science, Vol.4 No.2, 2014

has been cited by the following article(s):

[1]	In situ dynamic rheological analysis of raw yam tubers: a potential phenotyping tool for quality evaluation
	Journal of the Science of …, 2023

[2]	Rheology behaviors of Dioscorea alata mucilage extracted with CaCl2 aqueous solution
	2023

[3]	Interfacial and Emulsifying Properties of Quinoa Protein Concentrates
	2019

[4]	Rheological properties of polysaccharides from Dioscorea opposita Thunb.
	Food Chemistry, 2017

[1]	In situ dynamic rheological analysis of raw yam tubers: a potential phenotyping tool for quality evaluation Journal of the Science of Food and Agriculture, 2024 DOI:10.1002/jsfa.12662

[2]	Interfacial and Emulsifying Properties of Quinoa Protein Concentrates Food Biophysics, 2019 DOI:10.1007/s11483-019-09603-0

[3]	Rheological properties of polysaccharides from Dioscorea opposita Thunb. Food Chemistry, 2017 DOI:10.1016/j.foodchem.2017.01.072

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