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

By: Contributor(s): Material type: ArticleArticleLanguage: English Description: 98:471-479Subject(s): LOC classification:
  • 69194
Online resources: In: Journal of Food Engineering (United Kingdom)
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Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Online Document Online Document CIAT Library Web Electronic Document 69194 (Browse shelf(Opens below)) Not For Loan (Restricted Access)
Journal Article Journal Article CIAT Library Document collection CINFOS Document Collection CINFOS 69194 (Browse shelf(Opens below)) c.1 Short Loan 100086086
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