1. Effect of thermal pretreatments and cooking characteristics on physicochemical, rheological, and sensorial properties of food products based on cassava (Manihot esculenta Crantz). (4th October 2017) Authors: Vega, Oscar; Carvajal, Luz Marina; Rodríguez, Faber; Marín, María Clara; Ramírez, Cristian; Simpson, Ricardo; Valdenegro, Mónika Journal: Journal of food process engineering Issue: Volume 41:Number 1(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗