Development of a physicochemical method to quantify the extracellular liquid volume: Application to the transformation of cassava into gari

Autor: Eric Rondet, Bernard Cuq, Emilie Ruiz, Andrés Escobar, Michèle Delalonde, Layal Dahdouh

Publikováno v: LWT-Food Science and Technology (108), 1-5. (2019)
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2019, 108, pp.1-5. ⟨10.1016/j.lwt.2019.03.068⟩

International audience; In fresh vegetal materials, liquid is mostly located in cells. During processing, this liquid is distributed in the entire vegetal matrix volume including exctracellular volume. According to its location, it will be more or le

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d06ba0e5956e9d9b250d4e381fff092
https://doi.org/10.1016/j.lwt.2019.03.068