Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots

Food Chemistry

Volumn 126, Issue 1, 2011, Pages 127-133

  Franck, Hongbété ^a,b   Christian, Mestres ^c   Noël, Akissoé ^a   Brigitte, Pons ^c   Joseph, Hounhouigan D ^a   Cornet, D ^c,d   Mathurin, Nago C ^a  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b Université de Parakou   (Benin)

^c CIRAD   (France)

^d INTERNATIONAL INSTITUTE OF TROPICAL AGRICULTURE   (Benin)

Author keywords

Age; Cassava; Friability; Pectin; Season; Taste

Indexed keywords

AGE; CASSAVA; FRIABILITY; PECTIN; SEASON; TASTE;

CYANIDES; HARVESTING; RAIN; SENSORY PERCEPTION; SUGARS; TEXTURES;

CULTIVATION;

ARTICLE; CASSAVA; CELL WALL; CULTIVAR; ENVIRONMENTAL TEMPERATURE; HARVESTING; NONHUMAN; PLANT AGE; PLANT ROOT; SEASONAL VARIATION;

MANIHOT ESCULENTA;

EID: 78650217471     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.088     Document Type: Article

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