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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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| Publicat a: | Int J Food Sci Technol |
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| Autors principals: | , , , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2020
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| Matèries: | |
| Accés en línia: | 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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