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

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"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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[2]	Food Oxalates: Occurrence in the Food System and Advances in Technologies for Reduction, Detection, and Quantification Comprehensive Reviews in Food Science and Food Safety, 2025 DOI:10.1111/1541-4337.70212

[3]	Burnout and the role of mentorship for radiology trainees and early career radiologists Diagnostic and Interventional Radiology, 2024 DOI:10.4274/dir.2024.242825

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