Optimization of oxalate-free starch production from taro flour by oxalate oxidase assisted process
Taro (Colocasia esculenta) starch is known to possess unique physical and functional properties such as low amylose content, A-crystalline form, small granules, higher swelling power, etc. Due to the presence of significant amount of calcium oxalate crystals, the food industry is reluctant to explor...
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| Main Authors: | , , , , , |
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| Format: | text |
| Published: |
Animo Repository
2020
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| Subjects: | |
| Online Access: | https://animorepository.dlsu.edu.ph/faculty_research/2807 |
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| Institution: | De La Salle University |