Digestibility prediction of cooked plantain flour as a function of water content and temperature

Journal article

Peer reviewed

A. Giraldo Toro, O. Gibert, J. Ricci, D. Dufour, C. Mestres and Philippe P. Bohuon

Carbohydrate Polymers, Vol.118(5), pp.257-265

03/2015

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Title: Digestibility prediction of cooked plantain flour as a function of water content and temperature
Creators - without role: A. Giraldo Toro
O. Gibert - UMR QualiSud
J. Ricci - UMR QualiSud
D. Dufour - Centre de Coopération Internationale en Recherche Agronomique pour le Développement
C. Mestres - UMR QualiSud
Philippe P. Bohuon - Agropolis International
Publication Details: Carbohydrate Polymers, Vol.118(5), pp.257-265
Identifiers: 9935550909311
Academic Unit: Démarche intégrée pour l'obtention d'aliments de qualité - QUALISUD
Language: English
Resource Type: Journal article
Local Fields: hal-04976785