How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?

The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properti...

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Detalles Bibliográficos
Autores principales: Udomkun, Patchimaporn, Masso, Cargele, Swennen, Rony, Innawong, Bhundit, Alakonya, Amos, Fotso Kuate, Apollin, Vanlauwe, Bernard
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393996/
https://www.ncbi.nlm.nih.gov/pubmed/34441527
http://dx.doi.org/10.3390/foods10081749

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393996/
https://www.ncbi.nlm.nih.gov/pubmed/34441527
http://dx.doi.org/10.3390/foods10081749

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