Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy
2017 ◽
Vol 54
(9)
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pp. 2670-2683
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1989 ◽
pp. 251-261
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2018 ◽
Vol 410
(14)
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pp. 3349-3360
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Keyword(s):
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2003 ◽
Vol 125
(48)
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pp. 14684-14685
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