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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Bibliografische gegevens
Gepubliceerd in:Int J Food Sci Technol
Hoofdauteurs: Tran, Thierry, Zhang, Xiaofei, Ceballos, Hernan, Moreno, Jhon L., Luna, Jorge, Escobar, Andrés, Morante, Nelson, Belalcazar, John, Becerra, Luis A., Dufour, Dominique
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: John Wiley and Sons Inc. 2020
Onderwerpen:
Cassava
Online toegang: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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