Chemical composition of taro mucilage from different extraction techniques found in literature
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Elsevier BV
Reference55 articles.
1. Taro (Colocasia esculenta): Zero wastage orphan food crop for food and nutritional security;Aditika;South African Journal of Botany,2022
2. Response surface optimization of thermo-sonication conditions and taro mucilage concentrations for the preparation of soy yogurt;Akhi;Journal of Agriculture and Food Research,2024
3. Isolation and characterization of mucilage obtained from Colocasia esculenta;Alalor;International Journal of Pharmacy and Biological Sciences,2014
4. Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 1—Controlled maturation of Acacia senegal var. senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier
5. Relationship between the chemical components of taro rhizome mucilage and its emulsifying property;Andrade;Food Chemistry,2015
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