Use of Kinetic and Thermodynamic Parameters for the  Prevention of Enzymatic Browning of Edible Yam  Dioscorea cayenensis-rotundata cv. “Zrèzrou”

Kouamé, J.; Gnangui, Sophie NadÃ ̈ge; Koné, Fankroma Martial Thiérry; Kouamé, L.P.

doi:10.20546/ijcmas.2017.611.489

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Use of Kinetic and Thermodynamic Parameters for the Prevention of Enzymatic Browning of Edible Yam Dioscorea cayenensis-rotundata cv. “Zrèzrou”

Cited by 2 publications

References 21 publications

Kinetics modelling of acid hydrolysis of cassava (Manihot esculanta Cranz) peel and its hydrolysate chemical characterisation

Kinetics modelling of acid hydrolysis of cassava (Manihot esculanta Cranz) peel and its hydrolysate chemical characterisation

Entre appropriation disciplinaire et réappropriation du passé de l’Afrique : histoire et historiens à l’Université d’Abidjan (années 1960‑1980)

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