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

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Title Digestibility prediction of cooked plantain flour as a function of water content and temperature
 
Creator Giraldo Toro, Andrés
Gilbert, O.
Ricci, J
Dufour, D.L.
Bohuon, Mestres P
 
Subject diet
starch
jellification
musa (plantains)
digestibility
amylose
processing
almidón
gelificación
digestibilidad
amilosa
procesamiento
 
Date 2015-03
2014-12-04T10:56:02Z
2014-12-04T10:56:02Z
 
Type Journal Article
 
Identifier Giraldo Toro, A.; Gilbert, O.; Ricci, J.; Dufour, Dominique; Bohuon, Mestres P.. 2014. Digestibility prediction of cooked plantain flour as a function of water content and temperature. Carbohydrate Polymers.
0144-8617
https://hdl.handle.net/10568/51714
https://doi.org/10.1016/j.carbpol.2014.11.016
 
Language en
 
Rights Copyrighted; all rights reserved
Limited Access
 
Publisher Elsevier BV
 
Source Carbohydrate Polymers