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Journal Article 2016-04-06

Autor: Giraldo Toro, Andrés Gibert, Olivier Briffaz, A Ricci, J Dufour, D.L. Tran, T. Bohuon, P
Enlace original: https://cgspace.cgiar.org/handle/10568/72878

Investigación en Agricultura
Enlace permanente
Giraldo Toro, Andrés ,  Gibert, Olivier ,  Briffaz, A ,  Ricci, J ,  Dufour, D.L. ,  Tran, T. ,  Bohuon, P ,  [Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp] ,  Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp
Journal Article 1999

Autor: Díaz, A. Trystram, G Vitrac, O Dufour, D.L. Raoult-Wack, A.L.

This study compares the behaviour of four varieties of green plantain at their initial stage of maturity during the frying process. A variety traditionally used for the manufacture of thin plantain chips (Dominico Hartón commun) and three other varieties found in Latin America (Bouroukou, Bluggoe...

Enlace original: https://cgspace.cgiar.org/handle/10568/43625

Investigación en Agricultura
Enlace permanente
Díaz, A. ,  Trystram, G ,  Vitrac, O ,  Dufour, D.L. ,  Raoult-Wack, A.L. ,  [Kinetics of moisture loss and fat absorption during frying for different varieties of plantain] ,  Kinetics of moisture loss and fat absorption during frying for different varieties of plantain

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