✦ LIBER ✦

Functional properties of raw and precooked taro (Colocasia esculenta) flours

✍ Scribed by AYELE TAGODOE; WAI-KIT NIP

Book ID: 108820150
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 361 KB
Volume: 29
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1994.tb02087.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Functional properties of precooked taro

Functional properties of precooked taro flour in sorbets

✍ G.P. Hong; W.K. Nip 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 444 KB

Effect of taro (Colocasia esculenta) flo

Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties of wheat flour and dough

✍ Nicolas Y Njintang; Carl MF Mbofung; Facho Balaam; Pierre Kitissou; Joel Scher 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 156 KB 👁 1 views

Cell wall compositions of raw and cooked

Cell wall compositions of raw and cooked corms of taro (Colocasia esculenta)

✍ My Le Quach; Laurence D Melton; Philip J Harris; Jeremy N Burdon; Bronwen G Smit 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 120 KB

The monosaccharide compositions of parenchyma cell walls of raw and cooked corms of taro, Colocasia esculenta cv Tausala Pink, were determined. The cell wall constituents were sequentially extracted using CDTA, Na 2 CO 3 , 1M KOH, 4 M KOH and water to leave a ®nal residue (a-cellulose). The monosacc

Physicochemical and Rheological Properti

Physicochemical and Rheological Properties of Taro (Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling

✍ Panyoo, Emmanuel A.; Njintang, Nicolas Y.; Hussain, Raza; Gaiani, Claire; Scher, 📂 Article 📅 2013 🏛 Springer-Verlag 🌐 English ⚖ 532 KB

PHYSICOCHEMICAL PROPERTIES of RAW and BL

PHYSICOCHEMICAL PROPERTIES of RAW and BLANCHED TARO FLOURS

✍ C.V. GODOY; E.E. TULIN; E.S. QUEVEDO 📂 Article 📅 1992 🏛 John Wiley and Sons 🌐 English ⚖ 504 KB

Comparative study of physicochemical, fu

Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends

✍ Pragati Kaushal; Vivek Kumar; H.K. Sharma 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 275 KB