Effect of hot processing on taste quality, starch structure, and pasting properties of areca taro
Areca taro was processed using microwaving, frying, boiling, and steaming. Electron microscopy, color, texture, X-ray diffraction, Fourier transform infrared spectroscopy, pasting properties, water mobility, and flavor quality analyses were used to observe the areca taro. The experimental results sh...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
|
| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2023.2297777 |