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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,...

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Detalhes bibliográficos
Publicado no:Int J Food Sci Technol
Main Authors: Kouassi, Hermann Antonin, Assemand, Emma Fernande, Gibert, Olivier, Maraval, Isabelle, Ricci, Julien, Thiemele, Deless Edmond Fulgence, Bugaud, Christophe
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
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