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Autor:
Izzedine Abdelaziz Arada, Ousmane Dahab Atteib, Imar Djibrine Soudy, Mamadou Godefroy, Nicolas Limas Nzouzi, Laurent Alves de Oliveira, Bruno Eto, Alfaroukh Oumar Idriss, Djidda Alhadj, Denis Grancher
Publikováno v:
Food and Nutrition Sciences. :258-263
A traditional process used by farmers in Chad consists in soaking slices of taro (Colocasia esculenta L. SCHOTT) in tamarind infusion, or in corn solution or in water over a 24-hour period to reduce the acridity of taro and facilitate cooking. The ai