Autor:
Gibert, Olivier
Giraldo, A.
Ucles-Santos, JR
Sánchez, T.
Fernández, A.
Bohuon, P
Reynes, M
González, A.
Pain, JP
Dufour, D.L.
A standardized textural test was developed for characterizing the banana pulp softening process during boiling. While a correlation was established between initial dry matter content and firmness, we observed large differences in cooking behavior between varieties and genotypes, with various soft...
Enlace original:
https://cgspace.cgiar.org/handle/10568/42528
Gibert, Olivier
,
Giraldo, A.
,
Ucles-Santos, JR
,
Sánchez, T.
,
Fernández, A.
,
Bohuon, P
,
Reynes, M
,
González, A.
,
Pain, JP
,
Dufour, D.L.
,
[A kinetic approach to textural changes of different banana gentoypes (Musa sp.) cooked in boiling water in relation to stach gelatinization]
,
A kinetic approach to textural changes of different banana gentoypes (Musa sp.) cooked in boiling water in relation to stach gelatinization
