Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs)

Background: Consumer preferences for boiled or fried pieces of roots, tubers and bananas (RTBs) foodstuffs are mainly related to their texture. Different raw and cooked RTBs were physiochemically characterised to determine the effect of biochemical components on their cooking properties. Results: F...

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Bibliographic Details

Main Authors:	Mestres, C., Taylor, M., McDougall, G., Arufe, S., Tran, T., Nuwamanya, E., Dufour, D., Nakitto, M., Meghar, K., Rinaldo, D., Ollier, L., Domingo, R., Moreno, J.L., Delgado, L.F., Kouassi, H.A., Diby, N.A.S., Mbeguie-A-Mbeguie, D., Akissoe, N., Adinsi, L., Rolland Sabaté, Agnès
Format:	Journal Article
Language:	Inglés
Published:	Wiley 2024
Subjects:	roots tubers bananas cooking
Online Access:	https://hdl.handle.net/10568/131583