Chemical Composition and Effect of Processing and Flour Particle Size on Physicochemical and Organoleptic Properties of Cocoyam (Colocasia esculenta var. esculenta) Flour-Reference-Cited by-同舟云学术

Chemical Composition and Effect of Processing and Flour Particle Size on Physicochemical and Organoleptic Properties of Cocoyam (Colocasia esculenta var. esculenta) Flour

Published:2013 Issue:2 Volume:31 Page:113-122
ISSN:0189-7241
Container-title:Nigerian Food Journal
language:en
Short-container-title:Nigerian Food Journal

Author:

James E.O.,Peter I.A.,Charles N.I.,Joel N.

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference40 articles.

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4. Using of taro flour as partial substitute of wheat flour in bread making;Ammar;World Journal of Dairy and Food Science,2009

5. Methods for Assessing Quality Characteristics of Non-grain Starch Staples;Bainbridge,1996

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