Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips
Type:
Title:
Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips
Creator:
Udomkun, P.;
Swennen, R.;
Masso, C.;
Innawong, B.;
Fotso Kuate, A.;
Alakonya, A.;
Vanlauwe, B.
Swennen, R.;
Masso, C.;
Innawong, B.;
Fotso Kuate, A.;
Alakonya, A.;
Vanlauwe, B.
Year:
2021
Copyright:
CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose
Journal:
International Journal of Food Science and Technology
Journal volume:
56
Journal issue:
10
Pages:
5417-5431
DOI:
Place of Publication:
United Kingdom
Publisher:
Wiley
