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Lu, T.J., Chen, J.C., Lin, C.L., and Chang, Y.H. (2005) Properties of starches from cocoyam (Xanthosoma sagittifolium) tubers planted in different seasons. Food Chemistry, 91: 69–77.

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Njintang, Y.N. (2015a) Figure of gelatinisation curves of fresh taro macerate and processed taro flour. Permission acquired through personal communication.

Njintang, Y.N. (2015b) Figure of traditional and reconstituted achu. Permission acquired through personal communication.

Njintang, Y.N. (2015c) Table on some physicochemical and textural properties of traditional and reconstituted achu. Permission acquired through personal communication.

Njintang, Y.N. and Mbofung, C.M.F. (2003) Development of taro (Colocasia esculenta L. Schott) as an ingredient for food processing: Effect of gelatinisation and drying temperature on the dehydration kinetics and colour of flour. Journal of Food Engineering, 58: 259–265.

Njintang, Y.N. and Mbofung, C.M.F. (2006) Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour. Lebensm Wiss Technology, 39: 684–691.

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Njintang, Y.N., Mbofung, C.M.F., Abdou Bouba, A. et al. (2001a) Major constraints associated with the use of taro (Colocasia esculenta) flour as raw material for the preparation of achu. Paper submitted for Conference in Food Africa, Yaounde, Cameroun.

Njintang, Y.N., Mbofung, C.M.F., Abdou Bouba, A. et al. (2001b). Table on comparative visco-elastic characteristics of traditional and reconstituted-flour achu. Permission acquired through personal communication.

Njintang, Y.N., Aboubakar, A.A.B. and Mbofung, C.M.F. (2001c) Performance of taro (Colocasia esculenta) flour as ingredient in the processing of achu (a taro based paste): Studies on the browning development during cooking. Bioscience Proceedings, 8: 282–292.

Njintang, N.Y., Parker, M.L., Moates, G.K., Mbofung, C.M.F., Smith, A.C. and Waldron, K.W. (2006) 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, 86: 902–907.

Njintang, Y.N., Mbofung C.M.F., Moates, K.G., Parker, L., Fauld, C.B. and Smith, A.C. (2007a) Functional properties of five varieties of taro flour and relationship to creep recovery and sensory characteristics of achu (taro based paste). Journal of Food Engineering, 82: 114–120.

Njintang, N.Y., Bouba, A.A., Mbofung, C.M.F., Bennett, R.N. et al. (2007b) Biochemical characteristics of taro (Colocasia esculenta) flour as determinant factors of extend of browning during achu preparation. American Journal of Food Technology, 2: 60–70.

Njintang, N.Y., Parker, M.L., Moates, G.K., Faulds, C.B., Smith, A.C. et al. (2008) Microstructure and creep-recovery characteristics of achu (a taro-based paste) made from freeze dried taro chips as affected by moisture content and variety. Journal of Food Engineering, 87: 172–180.

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