Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches

Journal of Food Engineering

Volumn 86, Issue 2, 2008, Pages 294-305

  Aboubakar, ^a   Njintang, Y N ^a   Scher, J ^b   Mbofung, C M F ^a  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

^b UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Flour; Functional properties; Microscopy; Physicochemical properties; Starch; Taro

Indexed keywords

FUNCTIONAL ANALYSIS; GRANULAR MATERIALS; MICROSCOPIC EXAMINATION; MICROSTRUCTURE; THERMODYNAMIC PROPERTIES; WATER ABSORPTION;

AMYLOSE; FLOURS; FUNCTIONAL PROPERTIES; PHYSICOCHEMICAL PROPERTIES;

STARCH;

COLOCASIA ESCULENTA;

EID: 37349059387     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.10.006     Document Type: Article

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