Figure 7: Variable weights plot for the principal component analysis of viscoelastic properties and physico-functional characteristics of traditional and improved cassava genotypes.
Abbreviations: SWP: Swelling power; BKD: Break down; PVSC: Peak viscosity; SOL: Solubility; WBC: Water Binding Capacity; PKTM: Peak time; FVSC: Final Viscosity; SBK: Setback; TR: Trough; PSTEMP: Pasting Temperature