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, Vol.84, No.1, 179-179, 2008

DOI10.1016/j.j.foodeng.2007.05.002 Export Citation

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