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Starch and pectin solubilization and texture modification during pre-cooking and cooking of cassava root (Manihot esculenta Crantz)

✍ Scribed by Adriana V. Menoli; Adelaide Beleia

Book ID: 116725845
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 152 KB
Volume: 40
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2005.12.011

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