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Biochemical Characteristics of Taro (Colocasia esculenta) Flour as Determinant Factors of the Extend of Browning During Achu Preparation
Colocasia esculenta taro paste flour phenolics browning reaction
2008/10/26
Achu is a thick porridge traditionally made in center Africa by boiling taro corms and cormels followed by peeling and pounding in a mortar. The present studies were performed with two key objectives ...
Characteristics of Java Taro Starches and Physical Properties of Acid- and Heat-treated Taro Starches
taro corm starch gelatinization thermal property scanning electron microscopy (SEM)
2008/4/10
Characteristics of taro corm starches of four kinds were studied as follows: Java and Celebes were harvested in Indonesia; Uhan in China; Satoimo in Japan. In addition, effects of acid- and heat-treat...
Biochemical Characteristics of Taro (Colocasia esculenta) Flour as Determinant Factors of the Extend of Browning During Achu Preparation
Taro Biochemical Characteristics
2016/5/31
Achu is a thick porridge traditionally made in center Africa by boiling taro corms and cormels followed by peeling and pounding in a mortar. The present studies were performed with two key objectives ...
