A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization

Olivier Gibert; Andres Giraldo; José-Ricardo Uclés-Santos; Teresa Sánchez; Alejandro Fernández; Philippe P. Bohuon; Max Reynes; Alonso González; Jean-Pierre Pain; Dominique Dufour

doi:10.1016/j.jfoodeng.2010.01.030

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A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization

Journal article

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A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization

Olivier Gibert, Andres Giraldo, José-Ricardo Uclés-Santos, Teresa Sánchez, Alejandro Fernández, Philippe P. Bohuon, Max Reynes, Alonso González, Jean-Pierre Pain and Dominique Dufour

Journal of Food Engineering, Vol.98(4), pp.471-479

06/2010

DOI: https://doi.org/10.1016/j.jfoodeng.2010.01.030

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Title: A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization
Creators - without role: Olivier Gibert - UMR QualiSud
Andres Giraldo - International Center for Tropical Agriculture
José-Ricardo Uclés-Santos - UMR QualiSud
Teresa Sánchez - International Center for Tropical Agriculture
Alejandro Fernández - Universidad del Valle
Philippe P. Bohuon - Institut Agro Montpellier
Max Reynes - Centre de Coopération Internationale en Recherche Agronomique pour le Développement
Alonso González - International Center for Tropical Agriculture
Jean-Pierre Pain - UMR QualiSud
Dominique Dufour - International Center for Tropical Agriculture
Publication Details: Journal of Food Engineering, Vol.98(4), pp.471-479
Identifiers: 9935438309311
Academic Unit: Démarche intégrée pour l'obtention d'aliments de qualité - QUALISUD
Language: English
Resource Type: Journal article
Local Fields: hal-04976761