Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)

Njintang Y. N. , Mbofung C. M. F. , Moates G. K. , Parker M. L. , Faulds C. B. , Smith A. C. , Waldron K. W.. (2007)

Journal of Food Engineering, 82, 114 - 120