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: | |
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: |