Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms von Kapcum, Chutikarn, Pasada, Kannika, Kantiwong, Pearploy, Sroysang, Buraporn, Phiwtawee, Jiratchaya, Suphantharika, Manop, Belur, Prasanna D., Agoo, Esperanza Maribel G., Janairo, Jose Isagani Belen, Wongsagonsup, Rungtiwa

Volltext