Texture analysis of raw and cooked tubers of short-duration...

Journal of the Science of Food and Agriculture 2008 Vol. 88; Iss. 4

Texture analysis of raw and cooked tubers of short-duration lines of cassava by multivariate and fractional conversion techniques

Moothandassery S Sajeev, Janardhanan Sreekumar, Subramoney N Moorthy, Girija Suja, Salim Shanavas
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Volume:
88
Year:
2008
Language:
english
Pages:
12
DOI:
10.1002/jsfa.3055
File:
PDF, 248 KB
english, 2008
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