TARO - COMPOSITION AND FOOD USES

被引：13
|
作者：
MAGA, JA
机构：
[1] Colorado State University, Department of Food Science and Human Nutrition, Fort Collins
来源：
FOOD REVIEWS INTERNATIONAL | 1992年 / 8卷 / 03期
关键词：
D O I：
10.1080/87559129209540948
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The history, nomenclature, and compositional properties, emphasizing the nutritional and antinutritional components, associated with taro are reviewed based on the scientific literature. In addition, the use of taro in both traditional and nontraditional foods is discussed as well as compositional changes as influenced by processing.
引用
收藏
页码：443 / 473
页数：31
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