Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions-Reference-Cited by-同舟云学术

Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions

Published:2009-04 Issue:3 Volume:91 Page:373-379
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Aboubakar ,Njintang Nicolas Y.,Scher Joel,Mbofung Carl M.F.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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4. Protein methods;Bollag,1991

5. Chemistry of tropical root crops: significance for nutrition and agriculture in the Pacific;Bradbury;Australian Center for International Agricultural Research, Canberra, Australia,1988

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