1. Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms. (17th May 2022) Authors: 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 Journal: International journal of food science & technology Issue: Volume 57:Number 8(2022) Page Start: 5144 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗