Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties of wheat flour and dough

Journal of the Science of Food and Agriculture

Volumn 88, Issue 2, 2008, Pages 273-279

  Njintang, Nicolas Y ^a,e   Mbofung, Carl M F ^a   Balaam, Facho ^b   Kitissou, Pierre ^c   Scher, Joel ^d  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

^b University of Ndjamena   (Chad)

^c Société des Grands Moulins du Cameroun SGMC   (Cameroon)

^d UNIVERSITÉ DE LORRAINE   (France)

^e NONE   (Cameroon)

Author keywords

Alveography; Doughs; Functional properties; Taro wheat composite flours

Indexed keywords

COLOCASIA ESCULENTA; TRITICUM AESTIVUM;

EID: 38349092452     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3085     Document Type: Article

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