Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium
Author:
Affiliation:
1. Food Industry Research Institute (IIIA) Carretera al Guatao km 3½ CP 19200 Havana Cuba
2. Institute of Agrochemistry and Food Technology (IATA‐CSIC) C/Agustin Escardino, 7 Paterna46980Valencia Spain
Funder
European Regional Development Fund
Generalitat Valenciana
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14207
Reference32 articles.
1. Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches
2. Isolation and partial characterization of Mexican taro (Colocasia esculenta L.) starch
3. Extraction and properties of starches from the non-traditional vegetables Yam and Taro
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