Properties of Malanga Flours and their Use in Pastes and Gluten Free Breads

Domínguez, Jehannara Calle

doi:10.4995/thesis/10251/168396

DOI: 10.4995/thesis/10251/168396

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Properties of Malanga Flours and their Use in Pastes and Gluten Free Breads

Jehannara Calle Domínguez¹

Abstract: Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.

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Properties of Malanga Flours and their Use in Pastes and Gluten Free Breads

Abstract: Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.

Cited by 0 publications

References 121 publications

No citations

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