Article detail · 2016
Physicochemical and nutritional properties of taro ( Colocasia esculenta L. Schott) flour as affected by drying temperature and air velocity
YÖKSİS
OpenAlex
SJR Q1
JCR Q1
Citations 60
Percentile 87.2%
FWCI 2.35
- Year
- 2016
- Type
- article
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- YÖKSİS venue LWT
- Catalog match (ISSN) LWT
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60 citations
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16 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- The effect of drying methods on the color, chlorophyll,total phenolic, flavonoids, and macro and micronutrients of thyme plant 2021
- Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup 2020
- Evaluation of taro [Colocasia Esculenta L. Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding 2019
- Effect of taro [Colocasia esculenta (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten-free cookie 2021
- Foam mat drying of taro (Colocasia esculenta): The effect of ultrasonic pretreatment and drying techniques on the drying behavior, flow, and reconstitution properties of taro flour 2020
- The effect of taro‑wheat four and taro‑gluten free four on cake batters and quality 2021
- The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality 2021
- The effect of taro‐wheat flour and taro‐gluten free flour on cake batters and quality 2021
- The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality 2020
- Determination of Viscoelastic and Physicochemical Interactions of Dextran Type Exopolysaccharides (EPS) with Different Starch Samples 2023