Cell wall CSF/WSF ratio value discriminates the cooked...

International Journal of Food Properties 2017 / 12 Vol. 20; Iss. sup3

Cell wall CSF/WSF ratio value discriminates the cooked texture of lotus rhizome

Xie, Wei, Zhao, Wenlin, Yan, Shoulei, Wang, Qingzhang, Li, Jie
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Volume:
20
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2017.1381703
Date:
December, 2017
File:
PDF, 2.04 MB
english, 2017
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