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Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips


Type:
Article
Title:
Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips
Creator:
Udomkun, P.;
Udomkun, P.
ORCID iD iconhttps://orcid.org/0000-0002-3777-9252
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Swennen, R.;
Swennen, R.
ORCID iD iconhttps://orcid.org/0000-0002-5258-9043
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Masso, C.;
Innawong, B.;
Fotso Kuate, A.;
Fotso Kuate, A.
ORCID iD iconhttps://orcid.org/0000-0002-5247-7519
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Alakonya, A.;
ORCID iD icon
Alakonya, A.
ORCID iD iconhttps://orcid.org/0000-0001-7710-499X
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Vanlauwe, B.
Vanlauwe, B.
ORCID iD iconhttps://orcid.org/0000-0001-6016-6027
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Year:
2021
URI:
https://hdl.handle.net/10883/21609
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:
10.1111/ijfs.15257
Place of Publication:
United Kingdom
Publisher:
Wiley
Citation:
Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips. 2021. 56 (10) DOI: 10.1111/ijfs.15257 Wiley.

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Genetic ResourcesInstitutionalMaizeSocioeconomicsSustainable Agrifood SystemsSustainable IntensificationWheat

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