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,...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Udgivet i: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
Format: Artigo
Sprog:Inglês
Udgivet: John Wiley and Sons Inc. 2020
Fag:
Banana
Online adgang: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: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker