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Taro: Composition and food uses

 

作者: JosephA. Maga,  

 

期刊: Food Reviews International  （Taylor Available online 1992）
卷期: Volume 8, issue 3  

页码: 443-473

 

ISSN:8755-9129

 

年代: 1992

 

DOI:10.1080/87559129209540948

 

出版商: Taylor & Francis Group

 

数据来源: Taylor

 

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.

 

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