검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions Aboubakar, Njintang NY, Scher J, Mbofung CMF Journal of Food Engineering, 91(3), 373, 2009 |
| 2 |
Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches Aboubakar, Njintang YN, Scher J, Mbofung CMF Journal of Food Engineering, 86(2), 294, 2008 |
| 3 |
Puncture and stress relaxation behaviour of taro paste as affected by moisture content and puncture rate and depth Njintang YN, Kesteloot R, Blancher G, Aboubakar, Scher J, Mbofung CMF Journal of Food Engineering, 86(3), 349, 2008 |