Rheology and microstructure of achu, a food based on taro (Colocasia esculenta L. Schott), as affected by method of preparation

Journal of the Science of Food and Agriculture

Volumn 86, Issue 6, 2006, Pages 902-907

  Njintang, Nicolas Y ^a   Parker, Mary L ^b   Moates, Graham K ^b   Mbofung, Carl M F ^a   Smith, Andrew C ^b   Waldron, Keith W ^b  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Achu; Flour; Functional properties; Microscopy; Rheology; Taro paste; Texture

Indexed keywords

COLOCASIA ESCULENTA;

EID: 33646245892     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2434     Document Type: Article

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