View of Evaluation of Some Biochemical Parameters of Taro Corms (Colocasia esculenta) of the "Fouê" and "Yatan" Cultivars and Organoleptic Characterization of Traditional Pastry Dishes Made with Composite Flour of Wheat (Triticum aestivum) Type 45 and Taro Corms

Return to Article Details Evaluation of Some Biochemical Parameters of Taro Corms (Colocasia esculenta) of the "Fouê" and "Yatan" Cultivars and Organoleptic Characterization of Traditional Pastry Dishes Made with Composite Flour of Wheat (Triticum aestivum) Type 45 and Taro Corms Download PDF