Developmental changes in starch properties of the taro (Colocasia esculenta (L.) Schott).
Author:
Publisher
The Japanese Society of Applied Glycoscience
Link
http://www.jstage.jst.go.jp/article/jag1972/34/1/34_1_1/_pdf
Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Colocasia esculenta;Edible Medicinal and Non Medicinal Plants;2014-10-17
2. [Note] Properties of Rare Kinds of Starches : Chayote Starch and Ginger Lily Starch;Bulletin of Applied Glycoscience;2014
3. Effect of Incorporating Taro (Colocasia esculenta), Rice (Oryza sativa), and Pigeon Pea (Cajanus cajan) Flour Blends on Noodle Properties;International Journal of Food Properties;2013-11-21
4. Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends;LWT - Food Science and Technology;2012-09
5. Accumulation and Development of a Mucilage Cavity in Taro (Colocasia esculenta) Corm;Horticultural Research (Japan);2009
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