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

2026-06-27http://hdl.handle.net/123456789/87301Limited Accessdietstarchjellificationmusa (plantains)digestibilityamyloseprocessingalmidóngelificacióndigestibilidadamilosaprocesamientoDigestibility prediction of cooked plantain flour as a function of water content and temperatureJournal Article