Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava
Cassava is a major staple food in many tropical regions, but certain varieties remain hard and difficult to chew even after boiling, making them less appealing to consumers. Preferences generally lean toward cassava roots that cook quickly and possess a sweet taste. This study explored the relations...
| Main Authors: | , , , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
2025
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/174162 |
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