| 1 |
Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions
Aboubakar, Njintang NY, Scher J, Mbofung CMF
Journal of Food Engineering, 91(3), 373, 2009 |
| 2 |
Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste) (vol 82, pg 114, 2007)
Njintang YN, Mbofung CMF, Moates GK, Parker ML, Faulds CB, Smith AC, Waldron KW
Journal of Food Engineering, 84(1), 179, 2008 |
| 3 |
Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds
Kaptso KG, Njintang YN, Komnek AE, Hounhouigan J, Scher J, Mbofung CMF
Journal of Food Engineering, 86(1), 91, 2008 |
| 4 |
Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches
Aboubakar, Njintang YN, Scher J, Mbofung CMF
Journal of Food Engineering, 86(2), 294, 2008 |
| 5 |
Puncture and stress relaxation behaviour of taro paste as affected by moisture content and puncture rate and depth
Njintang YN, Kesteloot R, Blancher G, Aboubakar, Scher J, Mbofung CMF
Journal of Food Engineering, 86(3), 349, 2008 |
| 6 |
Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety
Njintang NY, Parker ML, Moates GK, Faulds CB, Smith AC, Waldron KW, Mbofung CMF, Scher J
Journal of Food Engineering, 87(2), 172, 2008 |
| 7 |
Multivariate analysis of the effect of drying method and particle size of flour on the instrumental texture characteristics of paste made from two varieties of taro (Colocasia esculenta L. Schott) flour
Njintang NY, Mbofung CMF, Kesteloot R
Journal of Food Engineering, 81(1), 250, 2007 |
| 8 |
Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)
Njintang YN, Mbofung CMF, Moates GK, Parker ML, Craig F, Smith AC, Waldron WK
Journal of Food Engineering, 82(2), 114, 2007 |
| 9 |
Lipid sources and essential oils effects on quality and stability of beef patties
Dzudie T, Kouebou CP, Essia-Ngang JJ, Mbofung CMF
Journal of Food Engineering, 65(1), 67, 2004 |
| 10 |
Determination of calcium and magnesium bioavailability during milk fermentation with lactic acid bacteria isolated from fermented Zebu milk
Ngounou CJ, Ndjouenkeu R, Mbofung CMF, Noubi L
Journal of Food Engineering, 57(3), 301, 2003 |
