The quality of boiled cassava roots: instrumental characterization and relationship with physicochemical properties and sensorial properties
Authors:
- Wilfrid PadonouWPWilfrid Padonou
- Christian MestresCMChristian Mestres
- Mathurin Coffi NagoMNMathurin Coffi Nago
- 1 February 2005
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 89 (2) , 261-270
Abstract
No abstract availableKeywords
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