Y. N. Njintang

Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches

Aboubakar, Y. N. Njintang, Joël Scher et al. · Journal of Food Engineering · 2007 · 216 citations

Food Chemistry, Food Physic, Grain Quality +2

Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds

Kuaté Giscard Kaptso, Y. N. Njintang, A.E. Komnek et al. · Journal of Food Engineering · 2007 · 140 citations

Food Chemistry, Engineering, Health Sciences +12

Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)

Y. N. Njintang, Carl Moses Mbofung, G. K. Moates et al. · Journal of Food Engineering · 2007 · 47 citations

Sensory Characteristics, Food Engineering, Functional Properties +1

Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour

Y. N. Njintang, Carl Moses Mbofung · LWT · 2005 · 44 citations

Food Chemistry, Nutrition, Food Physic +8

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, Carl Moses Mbofung · Journal of Food Engineering · 2003 · 37 citations

Food Chemistry, Food Analysis, Dehydration Kinetics +4