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

Fig. 4.

Fig. 4

Bi-exponentially fitted transverse relaxation times of water in red and white cocoyam roots during cooking and overnight cooling (n = 10 for each variety). Changes in the faster relaxing component (T21) (top), the slower relaxing component (T22) (middle), and the apparent population of the faster relaxing component (A21) (bottom) are depicted as functions of cooking temperature (colour figure online)