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...

Full description

Saved in:
Bibliographic Details
Main Authors: Jacob Kizhakedathil, Moni Philip, Suvarna, Suraksha, Belur, Prasanna D., Wongsagonsup, Rungtiwa, Agoo, Esperanza Maribel G., Janairo, Jose Isagani B.
Format: text
Published: Animo Repository 2020
Subjects:
Online Access:https://animorepository.dlsu.edu.ph/faculty_research/2807
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: De La Salle University