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Effect of Taro (Colocasia Esculenta) Flour Addition On The Functional and Alveographic Properties of Wheat Flour and Dough 30 January 2008
Effect of Taro (Colocasia Esculenta) Flour Addition On The Functional and Alveographic Properties of Wheat Flour and Dough 30 January 2008
Effect of Taro (Colocasia Esculenta) Flour Addition On The Functional and Alveographic Properties of Wheat Flour and Dough 30 January 2008
Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties
of wheat flour and dough 30 January 2008
https://www.google.com/search?q=research+about+taro+corms+as+a+flour&rlz=1C1GGRV_en
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https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.3085
Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties
of wheat flour and dough
Article in Journal of the Science of Food and Agriculture 88(2):273 - 279 · January 2008
with 805 Reads
https://www.researchgate.net/publication/229516096_Effect_of_taro_Colocasia_esculenta_flour
_addition_on_the_functional_and_alveographic_properties_of_wheat_flour_and_dough
World Journal of Dairy & Food Sciences 4 (2): 94-99, 2009 ISSN 1817-308X © IDOSI
Publications, 2009 Corresponding Author: M.S. Ammar, Food Science and Technology
Department, Faculty of Agriculture, AL-Azhar University, Cairo, Egypt 94 Using of Taro Flour
as Partial Substitute of Wheat Flour in Bread Making
https://pdfs.semanticscholar.org/f762/25f01fda702a7981b3b7b1c81a4ea4f98088.pdf