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Characterization of cocoyam (Xanthosoma spp.) corm flour fr..:
Diana Carolina CORONELL-TOVAR
;
Rosa Nilda CHÁVEZ-JÁUREGUI
;
Ángel BOSQUES-VEGA
.
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005007103&lng=en&tlng=en. , 2018
Link:
https://doi.org/10.1590/fst.30017
RT Journal T1 <Title>Characterization of cocoyam (Xanthosoma spp.) corm flour from the Nazareno cultivar</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:29a147190f0f4dd7a3764454f8289da7&Exemplar=1&LAN=DE A1 Diana Carolina CORONELL-TOVAR A1 Rosa Nilda CHÁVEZ-JÁUREGUI A1 Ángel BOSQUES-VEGA A1 Martha Laura LÓPEZ-MORENO PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2018 K1 Corm flour K1 Xanthosoma spp K1 nutritional composition K1 functional properties K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005007103&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.30017 DO https://doi.org/10.1590/fst.30017 SF ELIB - SuUB Bremen
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