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Nombre de documents : 1.
SOP for characterization of water absorption, cooking time and closing angle of boiled cassava. Biophysical characterization of quality traits, WP2.
Escobar Salamanca Andrés Felipe, Tran Thierry,
Arufe Vilas
Santiago (collab.).
2022.
Cali : RTBfoods Project-CIRAD, 17 p.
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