Optimization of taro (Colocasia esculenta (L.) Schott) flour substitution in tarts
ABSTRACT Taro (Colocasia esculenta [L.] Schott) was utilized as a raw material to produce flour by using a High Performance Dehydration System (Sandvik dryer). The dehydration procedure at 70°C was standardized by repeated production trials. The subjective and objective parameters measured revealed...
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| Format: | Disertacija |
| Jezik: | English |
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2005.
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