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Comparison of the Effectiveness of Different Traditional So..:
Soudy, Imar Djibrine
;
Oliveira, Laurent Alves de
;
Nzouzi, Nicolas Limas
...
Food and Nutrition Sciences. 5 (2014) 3 - p. 258-263 , 2014
Link:
https://doi.org/10.4236/fns.2014.53032
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=cr-10.4236_fns.2014.53032&Exemplar=1&LAN=DE A1 Soudy, Imar Djibrine A1 Oliveira, Laurent Alves de A1 Nzouzi, Nicolas Limas 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 Scientific Research Publishing, Inc. YR 2014 SN 2157-944X SN 2157-9458 JF Food and Nutrition Sciences VO 5 IS 3 SP 258 OP 263 LK http://dx.doi.org/https://doi.org/10.4236/fns.2014.53032 DO https://doi.org/10.4236/fns.2014.53032 SF ELIB - SuUB Bremen
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