Digestibility prediction of cooked plantain flour as a function of water content and temperature

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dc.creatorGiraldo Toro, Andrés
dc.creatorGilbert, O.
dc.creatorRicci, J
dc.creatorDufour, D.L.
dc.creatorBohuon, Mestres P
dc.date2014-11-20
dc.date2014-12-04T10:56:02Z
dc.date2014-12-04T10:56:02Z
dc.date.accessioned2026-06-27T14:44:56Z
dc.identifierhttps://hdl.handle.net/10568/51714
dc.identifier.urihttp://hdl.handle.net/123456789/87301
dc.languageen
dc.publisherElsevier
dc.rightsLimited Access
dc.sourceGiraldo Toro, A.; Gilbert, O.; Ricci, J.; Dufour, Dominique; Bohuon, Mestres P.. 2014. Digestibility prediction of cooked plantain flour as a function of water content and temperature. Carbohydrate Polymers.
dc.subjectdiet
dc.subjectstarch
dc.subjectjellification
dc.subjectmusa (plantains)
dc.subjectdigestibility
dc.subjectamylose
dc.subjectprocessing
dc.subjectalmidón
dc.subjectgelificación
dc.subjectdigestibilidad
dc.subjectamilosa
dc.subjectprocesamiento
dc.titleDigestibility prediction of cooked plantain flour as a function of water content and temperature
dc.typeJournal Article

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Centro Internacional de Agricultura Tropical (CIAT)