Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization

Article

Abstract: The corms of cocoyams, specifically Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.

Palabras claves:

Cocoyam, Cormels, digestibility, Paste, Physico-chemical properties, starch

Autores:

Benavent-Gil Y., Calle J., Cristina M. Rosell

Fuentes:

scopus