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Characteristics of Xanthosoma sagittifolium roots during co..:
Boakye, Abena Achiaa
;
Gudjónsdóttir, María
;
Skytte, Jacob Lercke
...
Journal of Food Science and Technology. 54 (2017) 9 - p. 2670-2683 , 2017
Link:
https://doi.org/10.1007/s13197-017-2704-7
RT Journal T1
Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s13197-017-2704-7&Exemplar=1&LAN=DE A1 Boakye, Abena Achiaa A1 Gudjónsdóttir, María A1 Skytte, Jacob Lercke A1 Chronakis, Ioannis S. A1 Wireko-Manu, Faustina Dufie A1 Oduro, Ibok PB Springer Science and Business Media LLC YR 2017 SN 0022-1155 SN 0975-8402 JF Journal of Food Science and Technology VO 54 IS 9 SP 2670 OP 2683 LK http://dx.doi.org/https://doi.org/10.1007/s13197-017-2704-7 DO https://doi.org/10.1007/s13197-017-2704-7 SF ELIB - SuUB Bremen
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