Title of article :
Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste) Original Research Article
Author/Authors :
Y.N Njintang، نويسنده , , C.M.F. Mbofung، نويسنده , , G.K. Moates، نويسنده , , M.L. Parker، نويسنده , , F. Craig، نويسنده , , A.C. Smith، نويسنده , , W.K. Waldron، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2007
Abstract :
viscosities of two fruit (pomegranate, Punica granatum L., and pear, Pyrus communis) juices have been measured with a capillary flow technique. The range of measurements was for pomegranate juice: from 293.15 to 363.15 K at atmospheric pressure 0.101325 M
Keywords :
Achu , Taro flour , Sensory analysis , Functional properties , Creep recovery
Journal title :
Journal of Food Engineering
Journal title :
Journal of Food Engineering
