Comparison of the Effectiveness of Different Traditional Soaking Processes on the in Vitro Digestibility of Taro (Colocasia esculenta L. SCHOTT) Flour (Articles)
Imar Djibrine Soudy, Laurent Alves de Oliveira, Nicolas Limas Nzouzi, Mamadou Godefroy, Izzedine Abdelaziz Arada, Ousmane Dahab Atteib, Djidda Alhadj, Alfaroukh Oumar Idriss, Bruno Eto, Denis Grancher
Food and Nutrition Sciences
Vol.5 No.3,January 21, 2014
DOI:
10.4236/fns.2014.53032
3,360 Downloads 4,956 Views Citations
This article belongs to the Special Issue on
Starch and Starch Derivatives