Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety

Journal of Food Engineering

Volumn 87, Issue 2, 2008, Pages 172-180

  Njintang, N Y ^a   Parker, M L ^b   Moates, G K ^b   Faulds, C B ^b   Smith, A C ^b   Waldron, K W ^b   Mbofung, C M F ^a   Scher, J ^c  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

^b NORWICH RESEARCH PARK   (United Kingdom)

^c UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Achu; Microstructure; Starch; Taro chips; Texture

Indexed keywords

ADHESIVE PASTES; FREEZING; MATHEMATICAL MODELS; SCANNING ELECTRON MICROSCOPY; TISSUE;

HOMOGENEOUS PASTES; REHYDRATION KINETICS; TARO CHIPS;

MICROSTRUCTURE;

COLOCASIA ESCULENTA;

EID: 39649093637     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.11.033     Document Type: Article

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