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Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4652, doi. 10.1002/jsfa.12914
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- Article
Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4671, doi. 10.1002/jsfa.12831
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- Article
Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4782, doi. 10.1002/jsfa.12654
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- Publication type:
- Article
Physicochemical and physiological changes during the ripening of Banana (Musaceae) fruit grown in Colombia.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 3, p. 1171, doi. 10.1111/ijfs.14851
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- Article