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New approach for the prediction of the in vitro digestibility of cooked plantain flour as a function of thermo-hydric conditions. [SP24-19 ]
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| Main Authors: | , , , , |
|---|---|
| Format: | conference_item biblioteca |
| Language: | eng |
| Published: |
WCRTC
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| Subjects: | S20 - Physiologie de la nutrition humaine, Q04 - Composition des produits alimentaires, Q02 - Traitement et conservation des produits alimentaires, |
| Online Access: | http://agritrop.cirad.fr/580114/ http://agritrop.cirad.fr/580114/1/AFF%20New%20approach%20for%20the%20prediction%20Gibert%20Nanning%202016.pdf |
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