Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Idriss, Alfaroukh Oumar"'
Autor:
Soudy, Imar Djibrine, Alvès De Oliveira, Laurent, Limas Nzouzi, Nicolas, Godefroy, Mamadou, Arada, Izzedine Abdelaziz, Atteib, Ousmane Dahab, Alhadj, Djidda, Idriss, Alfaroukh Oumar, Eto, Bruno, Grancher, Denis
Publikováno v:
Food and Nutrition Sciences
Food and Nutrition Sciences, Scientific Research, 2014, 5, pp.258-263. ⟨10.4236/fns.2013.53032⟩
Food and Nutrition Sciences, Scientific Research, 2014, 5, pp.258-263. ⟨10.4236/fns.2013.53032⟩
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 fa- cilitate cooking. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f5b32c936d4e712f28bdfa6cd6d00708
https://hal.archives-ouvertes.fr/hal-01950454/document
https://hal.archives-ouvertes.fr/hal-01950454/document
Publikováno v:
Food and Nutrition Sciences (5), 258-263. (2014)
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 fa- cilitate cooking. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1582::8ba076fb00556262f5bca5d5aa5d7097
http://prodinra.inra.fr/record/453628
http://prodinra.inra.fr/record/453628