Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour
| Autor: | Njintang, Y.N.1 njintang@yahoo.fr, Mbofung, C.M.F.2 |
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| Zdroj: | LWT - Food Science & Technology. Aug2006, Vol. 39 Issue 6, p684-691. 8p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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