J.I. Janairo


Professor of Biochemistry

Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms


Journal article


Chutikarn Kapcum, Kannika Pasada, Pearploy Kantiwong, Buraporn Sroysang, Jiratchaya Phiwtawee, Manop Suphantharika, Prasanna D Belur, Esperanza Maribel G Agoo, Jose Isagani Belen Janairo, Rungtiwa Wongsagonsup
International Journal of Food Science \& Technology, 2022

Cite

Cite

APA
Kapcum, C., Pasada, K., Kantiwong, P., Sroysang, B., Phiwtawee, J., Suphantharika, M., … Wongsagonsup, R. (2022). Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms. International Journal of Food Science \& Technology.

Chicago/Turabian
Kapcum, Chutikarn, Kannika Pasada, Pearploy Kantiwong, Buraporn Sroysang, Jiratchaya Phiwtawee, Manop Suphantharika, Prasanna D Belur, Esperanza Maribel G Agoo, Jose Isagani Belen Janairo, and Rungtiwa Wongsagonsup. “Effects of Different Cooking Methods on Chemical Compositions, in Vitro Starch Digestibility and Antioxidant Activity of Taro (Colocasia Esculenta) Corms.” International Journal of Food Science \& Technology (2022).

MLA
Kapcum, Chutikarn, et al. “Effects of Different Cooking Methods on Chemical Compositions, in Vitro Starch Digestibility and Antioxidant Activity of Taro (Colocasia Esculenta) Corms.” International Journal of Food Science \& Technology, 2022.