Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours

Journal of Food Science

Volumn 72, Issue 6, 2007, Pages

  Perez E E ^a   Gutierrez M E ^b   De Delahaye, E Pacheco ^a   Tovar, J ^a   Lares, M ^b  

^a UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

^b UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

Author keywords

Aroid flours; Flours; Functional properties; Nonconventional flours; Proximate composition

Indexed keywords

ARTICLE; CARBOHYDRATE DIET; CHEMISTRY; COLOCASIA; DIETARY FIBER; FAT INTAKE; FLOUR; FLOW KINETICS; FOOD HANDLING; GEL; HUMAN; METHODOLOGY; MICROBIOLOGY; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PROTEIN INTAKE; SAFETY; STANDARD; VISCOSITY; XANTHOSOMA;

CHEMISTRY, PHYSICAL; COLOCASIA; CONSUMER PRODUCT SAFETY; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; GELS; HUMANS; NUTRITIVE VALUE; RHEOLOGY; VISCOSITY; XANTHOSOMA;

COLOCASIA ESCULENTA; XANTHOSOMA; XANTHOSOMA SAGITTIFOLIUM;

EID: 34547843067     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00420.x     Document Type: Article

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