Effect of Non‐Starch Polysaccharides on the Pasting, Gel, and Gelation Properties of Taro ( Colocasia esculenta ) Starch
Author:
Affiliation:
1. Department of Food Science and Technology University of Karachi Karachi 75270 Pakistan
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000063
Reference48 articles.
1. Characterization of some properties of starches isolated from Xanthosoma sagittifolium (tannia) and Colocassia esculenta (taro)
2. Comparative study of effect of modification with ionic gums and dry heating on the physicochemical characteristic of potato, sweet potato and taro starches
3. Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches
4. Isolation and partial characterization of Mexican taro (Colocasia esculenta L.) starch
5. Changes in morphological, thermal and pasting properties of yam (Dioscorea alata) starch during growth
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