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Leaky, R.Caron, P.Craufurd, Peter Q.Martin, A.McDonald, A.Abedini, W.Afiff, S.Bakurin, N.Bass, S.Hilbeck, A.Jansen, T.Lhaloui, S.Lock, K.Newman, J.Primavesi, O.Sengooba, T.Ahmed, M.Ainsworth, E.Ali, M.Antona, M.Avato, P.Barker, D.Bazile, D.Bosc, P.M.Bricas, N.Burnod, P.Cohen, J.Coudel, E.Dulcire, M.Dugue, P.Faysse, N.Farolfi, S.Faure, G.Goli, T.Grzywacz, D.Hocde, H.Imbernon, J.Ishii-Eiteman, M.Leakey, A.Leakey, C.Lowe, A.Marr, A.Maxted, NigelMears, A.David, S.Muller, J. P.Padgham, J.Perret, S.Place, FrankRaoult-Wack, A.L.Reid, Robin S.Riches, C.Scherr, Sara J.Sibelet, N.Simm, G.Temple, L.Tonneau, J. P.Trebuil, G.Twomlow, StephenVoituriez, T.[Impacts of AKST on development and sustainability goals]Impacts of AKST on development and sustainability goals

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...


Díaz, A.Trystram, GVitrac, ODufour, 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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