How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours?

How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours?

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Bibliographic Details
Main Authors: Udomkun, P., Masso, C., Swennen, Rony L., Innawong, B., Alakonya, A., Fotso Kuate, A., Vanlauwe, Bernard
Format: Journal Article biblioteca
Language:English
Published: MDPI 2021-07-29
Subjects:flours, plantains, products, hybrids, ripening stage, starch, bananas, cultivars,
Online Access:https://hdl.handle.net/10568/114498
https://doi.org/10.3390/foods10081749
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