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Development of taro (Colocasia esculenta (L.) Schott) flour as an ingredient for food processing: effect of gelatinisation and drying temperature on the dehydration kinetics and colour of flour
Y.N. Njintang, C.M.F. MbofungVolume:
58
Year:
2003
Language:
english
Pages:
7
DOI:
10.1016/s0260-8774(02)00384-9
File:
PDF, 261 KB
english, 2003