Artigo · Revista · 2017

Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy

Abena Boakye, María Gudjónsdóttir, Jacob Lercke Skytte, Ioannis S. Chronakis, Faustina Dufie Wireko‐Manu, Ibok Oduro

Journal of Food Science and Technology

• Acesso aberto · Verde
• Internacional · 3 países

Lê-lo10.1007/s13197-017-2704-7