Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour

✍ Scribed by Y.N. Njintang; C.M.F. Mbofung

• Book ID: 116725710
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 676 KB
• Volume: 39
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2005.03.022