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
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