Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d’Ivoire

Physical, chemical and nutritional characteristics of premature-processed and matured green legumes

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Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour

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Chemical composition, functional properties and processing of carrot—a review

(2011) Krishan Datt Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Functional properties of pasta enriched with variable cereal brans

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Dietary fibre in foods: a review

(2011) Devinder Dhingra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physicochemical Properties of Caribbean Sweet Potato (Ipomoea batatas (L) Lam) Starches

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Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

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Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours

(2009) M. Siddiq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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