Physical properties of cassava mash
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Main Authors: | , , , |
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Format: | article biblioteca |
Language: | eng |
Published: |
Wiley
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Subjects: | manioc, propriété physicochimique, amidon, densité, chaleur spécifique, désorption, gélification, cuisson, séchage, garri, http://aims.fao.org/aos/agrovoc/c_9649, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_7369, http://aims.fao.org/aos/agrovoc/c_2186, http://aims.fao.org/aos/agrovoc/c_7282, http://aims.fao.org/aos/agrovoc/c_15963, http://aims.fao.org/aos/agrovoc/c_24137, http://aims.fao.org/aos/agrovoc/c_1851, http://aims.fao.org/aos/agrovoc/c_2402, http://aims.fao.org/aos/agrovoc/c_37492, |
Online Access: | http://agritrop.cirad.fr/419387/ |
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