2026-06-27http://hdl.handle.net/123456789/82857application/pdfOpen Accesscookingplantainsstarchgelatinizationin vitro digestibilitymusa (plantains)statistical analysiscocciónplátanoalmidóngelatinizacióndigestibilidad in vitromusa (plátanos)análisis estadísticoStarch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulpJournal Article