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

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Material type: Article

ArticleLanguage: English Description: 98:471-479Subject(s): LOC classification:

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In: Journal of Food Engineering (United Kingdom)

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Online Document	CIAT Library Web	Electronic Document	69194 (Browse shelf(Opens below))		Not For Loan (Restricted Access)
Journal Article	CIAT Library Document collection CINFOS	Document Collection CINFOS	69194 (Browse shelf(Opens below))	c.1	Short Loan		100086086

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