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Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp

By Andrés Giraldo Toro, Olivier Gibert, A Briffaz, J Ricci, D.L. Dufour, T. Tran and P Bohuon
Topics: cooking, plantains, starch, gelatinization, in vitro digestibility, musa (plantains), statistical analysis, cocción, plátano, almidón, gelatinización, digestibilidad in vitro, musa (plátanos), análisis estadístico
Publisher: 'Elsevier BV'
Year: 2016
DOI identifier: 10.1016/j.carbpol.2016.04.023
OAI identifier: oai:cgspace.cgiar.org:10568/72878
Provided by: CGSpace
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