Correlation of cooking time with water absorption and changes in relative density during boiling of cassava roots

Consumers prefer cassava roots that cook quickly during boiling. Current methods to evaluate cooking time (CT) are slow and labour‐intensive. This article describes improved protocols for assessing CT in roots. We evaluated CT in 36 genotypes monthly at 8–11 months after planting. CT showed differen...

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Detalhes bibliográficos
Publicado no:Int J Food Sci Technol
Main Authors: Tran, Thierry, Zhang, Xiaofei, Ceballos, Hernan, Moreno, Jhon L., Luna, Jorge, Escobar, Andrés, Morante, Nelson, Belalcazar, John, Becerra, Luis A., Dufour, Dominique
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2020
Assuntos:
Cassava
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7984030/
https://ncbi.nlm.nih.gov/pubmed/33776230
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/ijfs.14769
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