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. 2017 Jul 8;54(9):2670–2683. doi: 10.1007/s13197-017-2704-7

Fig. 1.

Fig. 1

a Typical visual changes in red and white varieties of Xanthosoma sagittifolium roots during cooking. b Temperature profile of red and white varieties of Xanthosoma sagittifolium roots during cooking. The plot represents the mean temperature (°C) in the middle of the root samples (n = 3 for each variety), as affected by cooking time in 93 ± 4 °C hot water (colour figure online)