APA
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Kapcum, C., Pasada, K., Kantiwong, P., Sroysang, B., Phiwtawee, J., Suphantharika, M., … Wongsagonsup, R. (2022). Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms. International Journal of Food Science \&Amp; Technology.
Chicago/Turabian
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Kapcum, Chutikarn, Kannika Pasada, Pearploy Kantiwong, Buraporn Sroysang, Jiratchaya Phiwtawee, Manop Suphantharika, Prasanna D Belur, Esperanza Maribel G Agoo, Jose Isagani Belen Janairo, and Rungtiwa Wongsagonsup. “Effects of Different Cooking Methods on Chemical Compositions, in Vitro Starch Digestibility and Antioxidant Activity of Taro (Colocasia Esculenta) Corms.” International Journal of Food Science \& Technology (2022).
MLA
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Kapcum, Chutikarn, et al. “Effects of Different Cooking Methods on Chemical Compositions, in Vitro Starch Digestibility and Antioxidant Activity of Taro (Colocasia Esculenta) Corms.” International Journal of Food Science \&Amp; Technology, 2022.
BibTeX Click to copy
@article{kapcum2022a,
title = {Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms},
year = {2022},
journal = {International Journal of Food Science \& Technology},
author = {Kapcum, Chutikarn and Pasada, Kannika and Kantiwong, Pearploy and Sroysang, Buraporn and Phiwtawee, Jiratchaya and Suphantharika, Manop and Belur, Prasanna D and Agoo, Esperanza Maribel G and Janairo, Jose Isagani Belen and Wongsagonsup, Rungtiwa}
}