Effects of osmo-dehydration, blanching and semi-ripening on the viscoelastic, water activity and colorimetry properties of flour from three cultivars of plantain ( Musa AAB)
| Autor: | Tortoe, Charles, Johnson, Paa-Nii T., Nyarko, Apollonius I. |
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| Zdroj: | In Innovative Food Science and Emerging Technologies 2009 10(1):82-86 |
| Databáze: | ScienceDirect |
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