Biochemical Characteristics of Taro (Colocasia esculenta) Flour as Determinant Factors of the Extend of Browning During Achu Preparation

N.Y. Njintang, A.A. Bouba, C.M.F. Mbofung, Aboubakar, R.N. Bennett, M. Parker, C.M. Faulds, A. Smith and W.K. Waldron

American Journal of Food Technology 2 ( 2 ): 60 - 70 , 2007