Vacuum steam pulsed blanching enhances enzyme inactivation and quality attributes of Yam via moderate structural modification

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Publication date: May 2026

Source: Innovative Food Science & Emerging Technologies, Volume 109

Author(s): Jamilu Mustapha Ahmed, Samir Mowafy, Jiale Guo, Muhammad Hilal Kabir, Samuel Ariyo Okaiyeto, Yanhong Liu

​Publication date: May 2026Source: Innovative Food Science & Emerging Technologies, Volume 109Author(s): Jamilu Mustapha Ahmed, Samir Mowafy, Jiale Guo, Muhammad Hilal Kabir, Samuel Ariyo Okaiyeto, Yanhong Liu Read More