Nguyen TTH, Nguyen TNH, Nhan MT. Effect of Blanching Conditions on Color, Antinutrient, Paste and Gel Properties of Taro Flour. ETSD [Internet]. 2024 Oct. 15 [cited 2025 Sep. 10];34(4):24-32. Available from: https://dev.vojs.vn/index.php/etsd/article/view/385