# Ohmic‐Assisted Texture Softening of Cabbage, Turnip, Potato and Radish in Comparison with Microwave and Conventional Heating

> Research article (Journal of Texture Studies, 2015) · cited 20× · AI/ML

**Wikidata**: [openalex:W1508502424](https://www.wikidata.org/wiki/openalex:W1508502424)  
**Source**: https://4ort.xyz/entity/ohmicassisted-texture-softening-of-cabbage-turnip-potato-and-radish-in-comparison-with-microwave-and-conventional-heatin