Functional properties of raw and precooked taro (Colocasia esculenta) flours

International Journal of Food Science & Technology

Volumn 29, Issue 4, 1994, Pages 457-462

  TAGODOE, AYELE ^a   NIP, WAI‐KIT ^a  

^a UNIVERSITY OF HAWAII AT MANOA   (United States)

Author keywords

Bulk density; Colocasia esculenta; foam capacity and gelation; proximate analysis; stability; viscosity; water and oil retention

Indexed keywords

EID: 84988058582     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1994.tb02087.x     Document Type: Article

References (17)

1. Functional properties of raw and heat processed cowpea flour
2. Functional properties of drum‐dried chickpea flours
3. Functional and electrophoretic characteristics of succinylated peanut flour
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5. Functional properties and amino acid contents of protein isolate from mung bean flour
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8. Functional properties of proteins in foods: A survey
9. Processed food
10. Functional properties of raw and processed winged bean (Psophocarpus tetragonolobus) flours
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14. Functional properties of the great northern bean (Phaseolus vulgarius L.) proteins: emulsion, foaming, viscosity, and gelation properties
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16. Functional properties of proteins: alfalfa leaf protein