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Root Biology - Growth, Physiology, and Functions [Working Title]
White radish root (daikon) is an important vegetable in Japanese food culture and has spawned the development of various cooking and processing methods. takuan-zuke is the major processed food derived from daikon. Takuan-zuke is prepared by the dehydration of the root using a salt-press or a weighted stone, or by sun-drying, followed by salt-aging using salt or salted rice bran. The color of takuan-zuke changes to yellow during salt-aging. We determined the effects of dehydration and salt-agingdoi:10.5772/intechopen.88240 fatcat:7djnqt73cbc6fcdvgd6h3uskme