Effect of different cooking pre-treatments on the total oxalate content of Taro (Colocasia esculenta L. Shott) flour
The total oxalate content of taro (Colocasia esculenta L. Schott) flour produced using different cooking pre-treatments - steeping, steaming, and boiling - were determined and evaluated against those of untreated flour. Results showed that the moist heat methods employed as pre-treatments in this s...
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| Diğer Yazarlar: | |
| Materyal Türü: | Tez |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
Quezon City
UP College of Home Economics
2012.
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