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Comparison of the effectiveness of different traditional so..:
Soudy, Imar Djibrine
;
Alvès De Oliveira, Laurent
;
Limas Nzouzi, Nicolas
...
info:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2013.53032. , 2014
Link:
https://hal.archives-ouvertes.fr/hal-01950454
RT Journal T1
Comparison of the effectiveness of different traditional soaking processes on the in vitro digestibility of taro (Colocasia esculenta L. SCHOTT) flour
UL https://suche.suub.uni-bremen.de/peid=base-ftccsdartic:oai:HAL:hal-01950454v1&Exemplar=1&LAN=DE A1 Soudy, Imar Djibrine A1 Alvès De Oliveira, Laurent A1 Limas Nzouzi, Nicolas A1 Godefroy, Mamadou A1 Arada, Izzedine Abdelaziz A1 Atteib, Ousmane Dahab A1 Alhadj, Djidda A1 Idriss, Alfaroukh Oumar A1 Eto, Bruno A1 Grancher, Denis PB HAL CCSD; Scientific Research YR 2014 K1 in vitro Di-gestibility K1 soaking steeping K1 Tamarindus indica L K1 colocasia esculenta L. SCHOTT K1 soaking K1 corn K1 zea mays L K1 tamarind K1 digestibility K1 use efficiency K1 trempage K1 in vitro K1 digestibilité K1 efficacité K1 colocasia esculenta K1 amylase K1 [SDV]Life Sciences [q-bio] JF info:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2013.53032 LK http://dx.doi.org/https://hal.archives-ouvertes.fr/hal-01950454 DO https://hal.archives-ouvertes.fr/hal-01950454 SF ELIB - SuUB Bremen
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