J.I. Janairo


Professor of Biochemistry

Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand


Journal article


Rungtiwa Wongsagonsup, Thanupong Nateelerdpaisan, Chayapon Gross, Manop Suphantharika, Prasanna D Belur, Esperanza Maribel G Agoo, Jose Isagani Belen Janairo
International Journal of Food Science \& Technology, 2021, pp. 2395--2406

Cite

APA
Wongsagonsup, R., Nateelerdpaisan, T., Gross, C., Suphantharika, M., Belur, P. D., Agoo, E. M. G., & Janairo, J. I. B. (2021). Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand. International Journal of Food Science \& Technology, 56, 2395–2406.

Chicago/Turabian
Wongsagonsup, Rungtiwa, Thanupong Nateelerdpaisan, Chayapon Gross, Manop Suphantharika, Prasanna D Belur, Esperanza Maribel G Agoo, and Jose Isagani Belen Janairo. “Physicochemical Properties and in Vitro Digestibility of Flours and Starches from Taro Cultivated in Different Regions of Thailand.” International Journal of Food Science \& Technology 56 (2021): 2395–2406.

MLA
Wongsagonsup, Rungtiwa, et al. “Physicochemical Properties and in Vitro Digestibility of Flours and Starches from Taro Cultivated in Different Regions of Thailand.” International Journal of Food Science \& Technology, vol. 56, 2021, pp. 2395–406.