Evaluation of taro [ Colocasia Esculenta (L.) Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding
Author:
Affiliation:
1. Faculty of Engineering and Architecture, Department of Food Engineering Kastamonu University Kastamonu Turkey
2. Institute of Science Kastamonu University Kastamonu Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14103
Reference42 articles.
1. Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches
2. Effect of Heat and Tetracycline Treatments on the Food Quality and Acridity Factors in Cocoyam [Xanthosoma sagittifolium (L) Schott]
3. Effects of different milk substitutes on pasting, rheological and textural properties of puddings
4. The Nutritional Value and Phytochemical Components of Taro [Colocasia esculenta (L.) Schott] Powder and its Selected Processed Foods
5. Effect of Soymilk Substitution on the Rheological and Sensory Properties of Salep (Traditional Turkish Milk Beverage)
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