Nalaganje...
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
Taro (Colocasia esculenta cv fouê) corm was subjected to different boiling times and the changes in chemical composition and physico-functional properties were investigated using standard method. The change in boiling time led to a significant (P < 0.05) reduction in the moisture, reducing sugars...
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| Main Authors: | , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2011
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4008744/ https://ncbi.nlm.nih.gov/pubmed/24803691 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0578-7 |
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