Effect of taro [ Colocasia esculenta (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten‐free cookie

Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup

(2020) Tekmile Cankurtaran et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Evaluation of taro [ Colocasia Esculenta (L.) Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding

(2019) Müge Hendek Ertop et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physicochemical and nutritional properties of taro ( Colocasia esculenta L. Schott) flour as affected by drying temperature and air velocity

(2016) Muhammet Arıcı et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour

(2015) Pornpimol Sereewat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties

(2015) Maninder Kaur et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The texture, sensory properties and stability of cookies prepared with wax oleogels

(2015) Emin Yılmaz et al.   Food & Function

Optimization of taro–wheat composite flour cake using Taguchi technique

(2014) Vivek Kumar et al.   Journal of Food Measurement and Characterization

Effect of Incorporating Taro (Colocasia esculenta), Rice (Oryza sativa), and Pigeon Pea (Cajanus cajan) Flour Blends on Noodle Properties

(2013) Pragati Kaushal et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Utilization of taro (Colocasia esculenta): a review

(2013) Pragati Kaushal et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Vitamin and Mineral Deficiencies Are Highly Prevalent in Newly Diagnosed Celiac Disease Patients

(2013) Nicolette Wierdsma et al.   Nutrients

Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits

(2012) Makhlouf Himeda et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Nutritional inadequacies of the gluten-free diet in both recently-diagnosed and long-term patients with coeliac disease

(2012) S. J. Shepherd et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends

(2012) Pragati Kaushal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour

(2011) Maninder Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Quality characteristics of gluten free cookies prepared from different flour combinations

(2011) Sweta Rai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of cooking on the mineral contents and anti-nutritional factors in seven accessions of Colocasia esculenta (L.) Schott growing in South Africa

(2010) M.N. Lewu et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

New therapeutic strategies for celiac disease

(2009) Aaron Lerner   AUTOIMMUNITY REVIEWS

Composition of oxalates in baked taro (Colocasia esculenta var. Schott) leaves cooked alone or with additions of cows milk or coconut milk

(2008) G.P. Savage et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The role of sugar and fat in sugar-snap cookies: Structural and textural properties

(2008) Bram Pareyt et al.   JOURNAL OF FOOD ENGINEERING

Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions

(2008) Aboubakar et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches

(2007) Aboubakar et al.   JOURNAL OF FOOD ENGINEERING