A carregar...
Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain
Boiled pulp is a major form of consumption for plantain. We assessed instrumental (puncture test and texture profile analysis) and sensory texture attributes of 13 plantain cultivars, two cooking hybrids and one dessert banana at different stages of ripeness after cooking in boiling water. Firmness,...
Na minha lista:
| Publicado no: | Int J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7984083/ https://ncbi.nlm.nih.gov/pubmed/33776227 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/ijfs.14765 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|