Digestibility prediction of cooked plantain flour as a function of water content and temperature
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2014
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/51714 |
Similar Items: Digestibility prediction of cooked plantain flour as a function of water content and temperature
- Characterization on starches from non-cereal crops cultivated in tropical America: comparative analysis of staarch behaviour under different stress conditions
- A kinetic approach to textural changes of different banana gentoypes (Musa sp.) cooked in boiling water in relation to stach gelatinization
- Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp
- Physicochemical properties of cassava sour starch
- Diversificación de los almidones de yuca y sus posibles usos en la industria alimentaria
- Evaluation of the functional properties of promising Dioscorea trifida L. waxy starches for food innovation