Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d’Ivoire-Reference-Cited by-同舟云学术

Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d’Ivoire

Published:2011-11-11 Issue:5 Volume:51 Page:855-864
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Amon Anon Simplice,Soro René Yadé,Assemand Emma Fernande,Dué Edmond Ahipo,Kouamé Lucien Patrice

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-011-0578-7.pdf

Reference72 articles.

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2. Abulude FO (2004) Effects of processing on nutritional composition, phytate and functional properties of rice (Oryza sativa) flour. Niger Food J 22:97–104

3. Agbor-Egbe T, Richard JE (1990) Evaluation of the chemical composition of fresh and stored edible aroids. J Sci Food Agric 53:487–495

4. Aina AJ, Falade KO, Akingbala JO, Titus P (2010) Physicochemical properties of caribbean sweet potato (Ipomoea batatas (L) Lam) starches. Food Bioprocess Tech. doi: 10.1007/s11947-009-0316-6

5. Akubor PI (2007) Chemical, functional and cookie baking properties of soybean/maize flour blends. J Food Sci Technol 44(6):619–622

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