How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours?
The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
MDPI
2021
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/114498 |
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