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Minimally processed cassava roots: effect of blanching on quality and conservation
Minimally processed cassava roots: effect of blanching on quality and conservation
2002
V. S. Bezerra
Rosemary Gualberto Fonseca Alvarenga Pereira
V.D. de Carvalho
E. R. Vilela
Keywords:
Agronomy
Blanching
Materials science
Mathematics
Refrigeration
Horticulture
Correction
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