NGUYEN, Thi Thuy Hong; NGUYEN, Thi Ngoc Han; NHAN, Minh Tri. Effect of Blanching Conditions on Color, Antinutrient, Paste and Gel Properties of Taro Flour. JST: Engineering And Technology For Sustainable Development, [S. l.], v. 34, n. 4, p. 24–32, 2024. DOI: 10.51316/jst.177.etsd.2024.34.4.4. Disponível em: https://jst.vn/index.php/etsd/article/view/385. Acesso em: 21 jun. 2025.