Effect of Pre-Gelatinization Conditions on the Total Oxalate Content and Techno-Functional Properties of Taro (<i>Colocasia esculenta</i>) Flour

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Effect of Pre-Gelatinization Conditions on the Total Oxalate Content and Techno-Functional Properties of Taro (Colocasia esculenta) Flour"
written by Irene R. Oyim, Joseph O. Anyango, Mary N. Omwamba,
published by Food and Nutrition Sciences, Vol.13 No.6, 2022

has been cited by the following article(s):

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	Foods, 2023

[2]	Influence of Pre-drying and Drying Treatments on the Physicochemical and Functional Properties of Purple Sweet Potato Flour
	2023

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