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

Consumers prefer cassava roots that cook quickly during boiling. Current methods to evaluate cooking time (CT) are slow and labour‐intensive. This article describes improved protocols for assessing CT in roots. We evaluated CT in 36 genotypes monthly at 8–11 months after planting. CT showed differen...

Descripción completa

Detalles Bibliográficos
Autores principales: Tran, Thierry, Zhang, Xiaofei, Ceballos, Hernan, Moreno, Jhon L., Luna, Jorge, Escobar, Andrés, Morante, Nelson, Belalcazar, John, Becerra, Luis A., Dufour, Dominique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Cassava
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7984030/
https://www.ncbi.nlm.nih.gov/pubmed/33776230
http://dx.doi.org/10.1111/ijfs.14769

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7984030/
https://www.ncbi.nlm.nih.gov/pubmed/33776230
http://dx.doi.org/10.1111/ijfs.14769

Ejemplares similares