Biochemical characteristics of Taro (Colocasia esculenta L.) flour as determinant factors of the extent of browning during Achu preparation

Njintang N. Y., Bouba A. A., Mbofung C. M. F., Aboubakar A., Bennett R. N., Parker M. L., Faulds C. B., Smith A. C., Waldron K. W.. (2007)

American Journal of Food Technology, 2, 60-70