Tran, T., Zhang, X., Ceballos, H., Moreno, J. L., Luna, J., Escobar, A., . . . Dufour, D. (2020). Correlation of cooking time with water absorption and changes in relative density during boiling of cassava roots. Int J Food Sci Technol.
Citación estilo ChicagoTran, Thierry, et al. "Correlation of Cooking Time With Water Absorption and Changes in Relative Density During Boiling of Cassava Roots." Int J Food Sci Technol 2020.
Cita MLATran, Thierry, et al. "Correlation of Cooking Time With Water Absorption and Changes in Relative Density During Boiling of Cassava Roots." Int J Food Sci Technol 2020.
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