UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Tropical Roots and Tubers: Production, Processing and Technology

1, 2016

Volltextzugriff (PDF)

Texture, microstructure and physicochemical characteristics of taro ( Colocasia esculenta) as influenced by cooking conditions

Journal of food engineering, 2009-04, Vol.91 (3), p.373-379

2009

Volltextzugriff (PDF)

Essential oil optimizes the susceptibility of Callosobruchus maculatus and enhances the nutritional qualities of stored cowpea Vigna unguiculata

Royal Society open science, 2017-08, Vol.4 (8), p.170692-170692

2017

Volltextzugriff (PDF)

Investigation of dengue–malaria coinfection among febrile patients consulting at Ngaoundere Regional Hospital, Cameroon

Journal of medical virology, 2021-06, Vol.93 (6), p.3350-3361

2021

Volltextzugriff (PDF)

Comparative expression of two detoxification genes by Callosobruchus maculatus in response to dichlorvos and Lippia adoensis essential oil treatments

Journal of pest science, 2019-03, Vol.92 (2), p.665-676

2019

Volltextzugriff (PDF)

Rheology and microstructure of achu, a food based on taro (Colocasia esculenta L. Schott), as affected by method of preparation

Journal of the science of food and agriculture, 2006-04, Vol.86 (6), p.902-907

2006

Volltextzugriff (PDF)

Desorption isotherms, net isosteric heat and the effect of temperature and water activity on the antioxidant activity of two varieties of onion (Allium cepa L)

International journal of food science & technology, 2014-02, Vol.49 (2), p.444-452

2014

Volltextzugriff (PDF)

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

Journal of food science and technology, 2016-01, Vol.53 (1), p.145-157

2016

Volltextzugriff (PDF)

Genetic analysis of seed proteins contents in cowpea (Vigna unguiculata L. Walp.)

African journal of biotechnology, 2011-04, Vol.10 (16), p.3077-3086

2011

Volltextzugriff (PDF)

Physicochemical and Rheological Properties of Taro (Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling

Food and bioprocess technology, 2014-05, Vol.7 (5), p.1354-1363

2014

Volltextzugriff (PDF)

Effect of spices formulations on the physicochemical and sensory properties of Nnam gon, a Cameroonian dish prepared with cucurbitaceae seeds

Food science & nutrition, 2017-05, Vol.5 (3), p.678-688

2017

Volltextzugriff (PDF)

Biochemical and Structural Changes of Taro (Colocasia esculenta) Tubers During Simple Thermal Treatments (Low Temperature) or in Combination with Chemicals

Food and bioprocess technology, 2012-10, Vol.5 (7), p.2739-2747

2012

Volltextzugriff (PDF)

Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties of wheat flour and dough

Journal of the science of food and agriculture, 2008-01, Vol.88 (2), p.273-279

2008

Volltextzugriff (PDF)

Puncture and stress relaxation behaviour of taro paste as affected by moisture content and puncture rate and depth

Journal of food engineering, 2008-06, Vol.86 (3), p.349-357

2008

Volltextzugriff (PDF)

Production of Bambara Groundnut (Voandzeia subterranean) Flour for Use in the Preparation of Koki (a Steamed Cooked Paste): Effect of pH and Salt Concentration on the Physicochemical Properties of Flour

International Journal of Food Engineering, 2007-07, Vol.3 (3), p.5

2007

Volltextzugriff (PDF)

Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties

International journal of food engineering, 2016-03, Vol.12 (2), p.139-152

2016

Volltextzugriff (PDF)

Other Taro‐based Products

Tropical Roots and Tubers, 2016, p.395-413

2016

Volltextzugriff (PDF)

Bakery Products and Snacks based on Taro

Tropical Roots and Tubers, 2016, p.362-394

2016

Volltextzugriff (PDF)

Production of Bambara Groundnut (Voandzeia subterranean) Flour for Use in the Preparation of Koki (a Steamed Cooked Paste): Effect of pH and Salt Concentration on the Physicochemical Properties of Flour

International journal of food engineering, 2007-07, Vol.3 (3), p.1076-1076

2007

Volltextzugriff (PDF)

Cassava Flour and Starch: Processing Technology and Utilization

Tropical Roots and Tubers, 2016, p.415-450

2016

Volltextzugriff (PDF)

Introduction to Tropical Roots and Tubers

Tropical Roots and Tubers, 2016, p.1-33

2016

Volltextzugriff (PDF)

Amorphophallus: Technological Interventions

Tropical Roots and Tubers, 2016, p.591-612

2016

Volltextzugriff (PDF)

Sweet Potato Flour and Starch

Tropical Roots and Tubers, 2016, p.479-506

2016

Volltextzugriff (PDF)

Fermented Foods and Beverages from Tropical Roots and Tubers

Tropical Roots and Tubers, 2016, p.225-252

2016

Volltextzugriff (PDF)

Taro Flour, Achu and Starch

Tropical Roots and Tubers, 2016, p.326-361

2016

Volltextzugriff (PDF)

1 – 25 von 43

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(16)
Mit Volltextzugriff
(42)

Publikationsform

Sprache

Englisch
(43)
Französisch
(1)

Erscheinungsjahr

n.n

Thema

Science & Technology
(34)
Life Sciences & Biomedicine
(33)
Food Science & Technology
(30)
Agriculture
(23)
Agronomy
(19)
Taro
(7)
Food Science
(6)
Tropical Root Crops
(6)
Biological And Medical Sciences
(5)
Cooking
(5)
Flour
(5)
Food Industries
(5)
Fundamental And Applied Biological Sciences. Psychology
(5)
Tropical Tuber Crops
(5)
Chemistry
(4)
Physicochemical Properties
(4)
Biotechnology
(3)
Chemistry And Materials Science
(3)
Chemistry/food Science
(3)
Colocasia Esculenta
(3)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Tropical Roots and Tubers: Production, Processing and Technology

Texture, microstructure and physicochemical characteristics of taro ( Colocasia esculenta) as influenced by cooking conditions

Essential oil optimizes the susceptibility of Callosobruchus maculatus and enhances the nutritional qualities of stored cowpea Vigna unguiculata

Investigation of dengue–malaria coinfection among febrile patients consulting at Ngaoundere Regional Hospital, Cameroon

Comparative expression of two detoxification genes by Callosobruchus maculatus in response to dichlorvos and Lippia adoensis essential oil treatments

Rheology and microstructure of achu, a food based on taro (Colocasia esculenta L. Schott), as affected by method of preparation

Desorption isotherms, net isosteric heat and the effect of temperature and water activity on the antioxidant activity of two varieties of onion (Allium cepa L)

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

Genetic analysis of seed proteins contents in cowpea (Vigna unguiculata L. Walp.)

Physicochemical and Rheological Properties of Taro (Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling

Effect of spices formulations on the physicochemical and sensory properties of Nnam gon, a Cameroonian dish prepared with cucurbitaceae seeds

Biochemical and Structural Changes of Taro (Colocasia esculenta) Tubers During Simple Thermal Treatments (Low Temperature) or in Combination with Chemicals

Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties of wheat flour and dough

Puncture and stress relaxation behaviour of taro paste as affected by moisture content and puncture rate and depth

Production of Bambara Groundnut (Voandzeia subterranean) Flour for Use in the Preparation of Koki (a Steamed Cooked Paste): Effect of pH and Salt Concentration on the Physicochemical Properties of Flour

Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties

Other Taro‐based Products

Bakery Products and Snacks based on Taro

Production of Bambara Groundnut (Voandzeia subterranean) Flour for Use in the Preparation of Koki (a Steamed Cooked Paste): Effect of pH and Salt Concentration on the Physicochemical Properties of Flour

Cassava Flour and Starch: Processing Technology and Utilization

Introduction to Tropical Roots and Tubers

Amorphophallus: Technological Interventions

Sweet Potato Flour and Starch

Fermented Foods and Beverages from Tropical Roots and Tubers

Taro Flour, Achu and Starch

Suchergebnisse filtern