Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms
Kapcum, Chutikarn, Pasada, Kannika, Kantiwong, Pearploy, Sroysang, Buraporn, Phiwtawee, Jiratchaya, Suphantharika, Manop, Belur, Prasanna D., Agoo, Esperanza Maribel G., Janairo, Jose Isagani Belen, Wongsagonsup, Rungtiwa
Published in International journal of food science & technology (01.08.2022)
Published in International journal of food science & technology (01.08.2022)
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