Article ISI SCOPUS
JOURNAL OF FOOD PROCESS ENGINEERING  (2018)

Effect of thermal pretreatments and cooking characteristics on physicochemical, rheological, and sensorial properties of food products based on cassava (Manihot esculenta Crantz)

Vega O.; Carvajal, LM; Rodriguez, F; Marin, MC; Ramirez, C; Simpson, R; Valdenegro, M

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Título según WOS: Effect of thermal pretreatments and cooking characteristics on physicochemical, rheological, and sensorial properties of food products based on cassava (Manihot esculenta Crantz)
Título según SCOPUS: Effect of thermal pretreatments and cooking characteristics on physicochemical, rheological, and sensorial properties of food products based on cassava (Manihot esculenta Crantz)
Título de la Revista: JOURNAL OF FOOD PROCESS ENGINEERING
Volumen: 41
Número: 1
Editorial: Wiley
Fecha de publicación: 2018
Idioma: English
DOI:

10.1111/jfpe.12612
Notas: ISI, SCOPUS