Effect of Cross-Section Differences and Drying Temperature on the Physicochemical, Functional and Antioxidant Properties of Giant Taro Flour - Concepedia

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Effect of Cross-Section Differences and Drying Temperature on the Physicochemical, Functional and Antioxidant Properties of Giant Taro Flour

46

Citations

41

References

2012

Year

Richard Marcel Nguimbou, Nicolas Yanou Njintang, Makhlouf Himeda, Claire Gaïani, Joël Scher, Carl Moses Mbofung

Food and Bioprocess Technology

Food ChemistryGiant Taro FlourFood AnalysisCross-section DifferencesDrying TemperatureFood ProcessingHealth Sciences

References

	Year	Citations

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