Your browser doesn't support javascript.
loading
Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain.
Kouassi, Hermann Antonin; Assemand, Emma Fernande; Gibert, Olivier; Maraval, Isabelle; Ricci, Julien; Thiemele, Deless Edmond Fulgence; Bugaud, Christophe.
Afiliação
  • Kouassi HA; Department of Food Sciences and Technologies Laboratory of Food Biochemistry and Technology of Tropical Products University Nangui Abrogoua 02 BP 801 Abidjan 02 Ivory Coast.
  • Assemand EF; Department of Food Sciences and Technologies Laboratory of Food Biochemistry and Technology of Tropical Products University Nangui Abrogoua 02 BP 801 Abidjan 02 Ivory Coast.
  • Gibert O; CIRAD UMR QUALISUD F-34398 Montpellier France.
  • Maraval I; QUALISUD Univ Montpellier CIRAD Montpellier Institut Agro Univ d'Avignon Univ de la Réunion Montpellier France.
  • Ricci J; CIRAD UMR QUALISUD F-34398 Montpellier France.
  • Thiemele DEF; QUALISUD Univ Montpellier CIRAD Montpellier Institut Agro Univ d'Avignon Univ de la Réunion Montpellier France.
  • Bugaud C; CIRAD UMR QUALISUD F-34398 Montpellier France.
Int J Food Sci Technol ; 56(3): 1160-1170, 2021 Mar.
Article em En | MEDLINE | ID: mdl-33776227
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article