טוען...
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,...
שמור ב:
| הוצא לאור ב: | Int J Food Sci Technol |
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| Main Authors: | , , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
John Wiley and Sons Inc.
2020
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| נושאים: | |
| גישה מקוונת: | 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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