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
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Creator |
Giraldo Toro, Andrés
Gilbert, O. Ricci, J Dufour, D.L. Bohuon, Mestres P |
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Subject |
diet
starch jellification musa (plantains) digestibility amylose processing almidón gelificación digestibilidad amilosa procesamiento |
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Date |
2015-03
2014-12-04T10:56:02Z 2014-12-04T10:56:02Z |
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Type |
Journal Article
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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 |
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Language |
en
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Rights |
Copyrighted; all rights reserved
Limited Access |
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Publisher |
Elsevier BV
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Source |
Carbohydrate Polymers
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