Figure 3. Functional properities of D.hispida flour samples (Where; WAC: water absorption capacity, OAC: oil absorption capacity, LGC: least gelation capacity, GT: gelatinization temperatur)

From

Soaking Effects of Chips from Two Bitter Yam Species on Chemical and Functional Compositions of the Flour

Francis Chigozie Okoyeuzu, Rachael Chinwendu Eze, Ngozi Chioma Okoronkwo

American Journal of Food Science and Technology. 2020, 8(4), 161-165 doi:10.12691/ajfst-8-4-5