Article : texte imprimé

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

Njintang, Y. N., Auteur ; Mbofung, C. M. F., Auteur ; Moates, G. K., Auteur |

Dans Journal of food engineering (Vol. 82 N°2, Septembre 2007)

Achu is a paste traditionally made from taro corms by boiling, peeling and pounding in a mortar to a smooth and homogeneous consistency. The present study aims to define alternative and rapid methods to evaluate the textural hardness of achu rec[...]

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