A kinetic approach to textural changes of different banana gentoypes (Musa sp.) cooked in boiling water in relation to stach gelatinization [Approved article]

Gibert, Olivier

A kinetic approach to textural changes of different banana gentoypes (Musa sp.) cooked in boiling water in relation to stach gelatinization [Approved article] - 98:471-479


Musa (bananas)
Genotypes
Cooking
Texture
JELLIFICATION
Musa (bananos)
Genotipos
Cocción
Textura
Gelificación

Thomson RJ Pre-Print CIAT Autor ORPA2010 Tecnología de los Alimentos Food technology Articles in Refereed Journals

69194

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