Morphological, textural analysis and freeze-thaw stability of starches from legume grow in Cameroon

Autor: SAHO, V. T. N., NJINTANG, Y. N.

Publikováno v: Brazilian Journal of Biology, Volume: 84, Article number: e269844, Published: 10 JUL 2023

Starches from some legume grown in Cameroon were evaluated for their granule structure and size, turbidity, firmness and gel strength, thermal and freeze-thaw properties. Amylose contents were in the range of 26.21%–44.85%. Morphological analysis o

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842024000100472&lng=en&tlng=en

EXPERIMENTAL AND BET PREDICTION OF MONOLAYER MOISTURE OF CAMEROONIAN TARO (COLOCASIA ESCULENTA) POWDER AND EFFECT ON THE ACCEPTANCE OF RECONSTITUTED ACHU (TARO PASTE).

Autor: ABOUBAKAR, NGUIMBOU, R. M., NJINTANG, Y. N., SCHER, J., MBOFUNG, C. M. F

Publikováno v: Innovative Romanian Food Biotechnology; Nov2015, Vol. 17, p38-45, 8p, 2 Diagrams, 3 Charts, 4 Graphs

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Morphological, textural analysis and freeze-thaw stability of starches from legume grow in Cameroon.

Autor: Saho VTN; University of Ngaoundere, Institute of Technology, Department of Food Engineering and Control of Quality, Ngaoundere, Cameroon., Njintang YN; University of Ngaoundere, National School of Agro-Industrial Sciences - ENSAI, Ngaoundere, Adamaoua, Cameroon.

Publikováno v: Brazilian journal of biology = Revista brasleira de biologia [Braz J Biol] 2023 Jul 10; Vol. 84, pp. e269844. Date of Electronic Publication: 2023 Jul 10 (Print Publication: 2023).