| 1 |
Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste) (vol 82, pg 114, 2007)
Njintang YN, Mbofung CMF, Moates GK, Parker ML, Faulds CB, Smith AC, Waldron KW
Journal of Food Engineering, 84(1), 179, 2008 |
| 2 |
Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds
Kaptso KG, Njintang YN, Komnek AE, Hounhouigan J, Scher J, Mbofung CMF
Journal of Food Engineering, 86(1), 91, 2008 |
| 3 |
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 |
| 4 |
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 |
| 5 |
Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)
Njintang YN, Mbofung CMF, Moates GK, Parker ML, Craig F, Smith AC, Waldron WK
Journal of Food Engineering, 82(2), 114, 2007 |
| 6 |
Development of taro (Colocasia esculenta (L.) Schott) flour as an ingredient for food processing: effect of gelatinisation and drying temperature on the dehydration kinetics and colour of flour
Njintang YN, Mbofung CMF
Journal of Food Engineering, 58(3), 259, 2003 |
| 7 |
Functional properties of cowpea-soy-dry red beans composite flour paste and sensorial characteristics of akara (deep fat fried food): effect of whipping conditions, pH, temperature and salt concentration
Mbofung CMF, Njintang YN, Waldron KW
Journal of Food Engineering, 54(3), 207, 2002 |
