Correlation of cooking time with water absorption and changes in relative density during boiling of cassava roots-Reference-Cited by-同舟云学术

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

Published:2020-08-30 Issue:3 Volume:56 Page:1193-1205
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Tran Thierry¹²³,Zhang Xiaofei¹,Ceballos Hernan¹^ORCID,Moreno Jhon L.¹^ORCID,Luna Jorge¹,Escobar Andrés¹^ORCID,Morante Nelson¹,Belalcazar John¹,Becerra Luis A.¹^ORCID,Dufour Dominique¹³⁴

Affiliation:

1. CGIAR Research Program on Roots Tubers and Bananas (RTB)The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT) Cali Colombia

2. French Agricultural Research Centre for International Development (CIRAD) UMR Qualisud Cali Colombia

3. Qualisud Univ Montpellier CIRAD Montpellier SupAgro Univ d'Avignon Univ de La Réunion Montpellier France

4. CIRADUMR QUALISUD Montpellier France

Funder

Bill and Melinda Gates Foundation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14769

Reference34 articles.