Rheology and microstructure of achu, a food based on taro (Colocasia esculenta L. Schott), as affected by method of preparation

Njintang Y. N., Parker M. L., Moates G. K., Mbofung C. M. F., Smith A. C., Waldron K. W.. (2006)

Journal of the Science of Food and Agriculture, 86, 902-907