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Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp

Main Authors: Giraldo Toro, Andrés, Gibert, Olivier, Briffaz, A, Ricci, J, Dufour, D.L., Tran, T., Bohuon, P
Format: Journal Article
Language:Inglés
Published: Elsevier 2016
Subjects:
cooking
plantains
starch
gelatinization
in vitro digestibility
musa (plantains)
statistical analysis
cocción
plátano
almidón
gelatinización
digestibilidad in vitro
musa (plátanos)
análisis estadístico
Online Access:https://hdl.handle.net/10568/72878
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