Biochemical characteristics of flours from ivorian taro (Colocasia Esculenta, Cv Yatan) corm as affected by boiling time

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作者：
Amon, Anon Simplice [1 ]
Soro, René Yadé [2 ]
Koffi, Pamphile Kouadio Bony [1 ]
Dué, Edmond Ahipo [1 ]
Kouamé, Lucien Patrice [1 ]
机构：
[1] Laboratoire de Biocatalyse et des Bioprocédés, L'Unité de Formation et de Recherche en Sciences et Technologie des Aliments, L'Université d'Abobo-Adjamé, 02 BP 801 Abidjan 02, Ivory Coast
[2] Laboratoire de Biotechnologies, Filière Biochimie-Microbiologie, L'Unité de Formation et de Recherche en Biosciences, L'Université de Cocody-Abidjan, 22 BP 582 Abidjan 22, Ivory Coast
来源：
Advance Journal of Food Science and Technology | 2011年 / 3卷 / 06期
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页码：424 / 435
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