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

Ertop, MHAtasoy, RAkin, SS2023-04-182023-04-182019.01.010145-8892https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000476034400001&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/10197Evaluation of taro [Colocasia Esculenta (L.) Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk puddingArticle10.1111/jfpp.14103WOS:00047603440000143101745-4549