Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour-Reference-Cited by-同舟云学术

Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour

Published:2011-01-30 Issue:1 Volume:50 Page:94-100
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Kaur Maninder,Kaushal Pragati,Sandhu Kawaljit Singh

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-010-0227-6.pdf

Reference35 articles.

1. Aboubakar NYN, Scher J, Mbofung CMF (2008) Physicochemical, thermal properties and micro structure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches. J Food Eng 86:294–305

2. Akubor PI (2005) Effects of defatting on chemical, functional and storage properties of melon (Colocynthis citrullus) seed flour. J Food Sci Technol 42:472–474

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

4. AOAC (1984) Official methods of analysis, 14th edn. Association of Official Analytical chemists, Arlington

5. Aprianita A, Purwandari U, Watson B, Vasiljevic T (2009) Physico-chemical properties of flours and starches from selected commercial tubers available in Australia. Food Res Int 16:507–520

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