one cell to another. Cell walls were less damaged when roots were submitted to a precooking stage before cooking. However, cell walls were drastically damaged by steaming, even when roots were precooked, giving rise to a soggy texture. Physical and biochemical analysis showed a dual behaviour: an in
โฆ LIBER โฆ
Effect of Combined Gamma-Irradiation and Storage on Biochemical Changes in Sweet Potato
โ Scribed by S. AJLOUNI; M.K. HAMDY
- Book ID
- 108813382
- Publisher
- Institute of Food Technologists
- Year
- 1988
- Tongue
- English
- Weight
- 633 KB
- Volume
- 53
- Category
- Article
- ISSN
- 0022-1147
No coin nor oath required. For personal study only.
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