"Comparison of the Effectiveness of Different Traditional Soaking Processes on the in Vitro Digestibility of Taro (Colocasia esculenta L. SCHOTT) Flour"
written by 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,
published by Food and Nutrition Sciences, Vol.5 No.3, 2014
has been cited by the following article(s):
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[1] Taro Flour, Achu and Starch
Tropical Roots and Tubers: Production, Processing and Technology, 2016