Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d’Ivoire

Autor:	Edmond Ahipo Dué, Emma Fernande Assemand, René Yadé Soro, Anon Simplice Amon, Lucien Patrice Kouamé
Rok vydání:	2011
Předmět:	Absorption of water Moisture Chemistry Starch food and beverages Corm Carbohydrate Colocasia esculenta chemistry.chemical_compound Boiling Botany Original Article Food science Chemical composition Food Science
Zdroj:	Journal of Food Science and Technology. 51:855-864
ISSN:	0975-8402 0022-1155
Popis:	Taro (Colocasia esculenta cv fouê) corm was subjected to different boiling times and the changes in chemical composition and physico-functional properties were investigated using standard method. The change in boiling time led to a significant (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b51fdf9b3d309079730ef27f677ce01c https://doi.org/10.1007/s13197-011-0578-7 Zobrazit plný text záznamu Full text from SpringerLink