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

Bibliographic Details
Main Authors:	Giraldo Toro, Andrés, Gilbert, O., Ricci, J, Dufour, D.L., Bohuon, Mestres P
Format:	Journal Article
Language:	Inglés
Published:	Elsevier 2014
Subjects:	diet starch jellification musa (plantains) digestibility amylose processing almidón gelificación digestibilidad amilosa procesamiento
Online Access:	https://hdl.handle.net/10568/51714

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