Unlocking the Potential of Three Yam Species (Dioscorea spp.) as Starch Sources: Physicochemical, Functional, Morphological, Thermal, and Rheological Characterization
Yams (Dioscorea spp.) are tubers with high agro-industrial potential due to their elevated starch content; however, their use remains mainly limited to fresh consumption. This study aimed to comparatively evaluate the physicochemical, functional, morphological, thermal, and rheological properties of native starches fro...