Physicochemical, thermal properties and microstructure of six varieties of taro ( Colocasia esculenta L. Schott) flours and starches by Aboubakar, Njintang, Y.N., Scher, J., Mbofung, C.M.F.

Get full text

Physical properties and rehydration kinetics of two varieties of cowpea ( Vigna unguiculata) and bambara groundnuts ( Voandzeia subterranea) seeds by Kaptso, K.G., Njintang, Y.N., Komnek, A.E., Hounhouigan, J., Scher, J., Mbofung, C.M.F.

Get full text

Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste) by Njintang, Y.N., Mbofung, C.M.F., Moates, G.K., Parker, M.L., Craig, F., Smith, A.C., Waldron, W.K.

Get full text

Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour by Njintang, Y.N., Mbofung, C.M.F.

Get full text

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 c... by Njintang, Y.N., Mbofung, C.M.F.

Get full text

Corrigendum to “Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)” [J. Food Eng. 82 (... by Njintang, Y.N., Mbofung, C.M.F., Moates, G.K., Parker, M.L., Faulds, C.B., Smith, A.C., Waldron, K.W.

Get full text

Functional properties of cowpea–soy–dry red beans composite flour paste and sensorial characteristics of akara (deep fat fried food): effect of whipping conditions, pH, temperature... by Mbofung, C.M.F, Njintang, Y.N, Waldron, K.W

Get full text