N.Y. Njintang
Department of Biological Sciences, Faculty of Sciences, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon
A.A. Bouba
National school of Agroindustrial Sciences, ENSAL, University of Ngaoundere, Cameroon
C.M.F. Mbofung
National school of Agroindustrial Sciences, ENSAL, University of Ngaoundere, Cameroon
Aboubakar
National school of Agroindustrial Sciences, ENSAL, University of Ngaoundere, Cameroon
R.N. Bennett
Institute of Food Research, Norwhich Research Park, Colney Lane, Norwich NR47UA, UK
M. Parker
Institute of Food Research, Norwhich Research Park, Colney Lane, Norwich NR47UA, UK
C.M. Faulds
Institute of Food Research, Norwhich Research Park, Colney Lane, Norwich NR47UA, UK
A. Smith
Institute of Food Research, Norwhich Research Park, Colney Lane, Norwich NR47UA, UK
W.K. Waldron
Institute of Food Research, Norwhich Research Park, Colney Lane, Norwich NR47UA, UK
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How to cite this article
N.Y. Njintang, A.A. Bouba, C.M.F. Mbofung, Aboubakar, R.N. Bennett, M. Parker, C.M. Faulds, A. Smith and W.K. Waldron, 2007. Biochemical Characteristics of Taro (Colocasia esculenta) Flour as Determinant Factors of the Extend of Browning During Achu Preparation. American Journal of Food Technology, 2: 60-70.
DOI: 10.3923/ajft.2007.60.70
URL: https://scialert.net/abstract/?doi=ajft.2007.60.70
DOI: 10.3923/ajft.2007.60.70
URL: https://scialert.net/abstract/?doi=ajft.2007.60.70