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How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours?


Type:
Article
Title:
How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours?
Creator:
Udomkun, P.;
Udomkun, P.
ORCID iD iconhttps://orcid.org/0000-0002-3777-9252
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Masso, C.;
Swennen, R.;
Swennen, R.
ORCID iD iconhttps://orcid.org/0000-0002-5258-9043
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Innawong, B.;
Alakonya, A.;
ORCID iD icon
Alakonya, A.
ORCID iD iconhttps://orcid.org/0000-0001-7710-499X
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Fotso Kuate, A.;
Fotso Kuate, A.
ORCID iD iconhttps://orcid.org/0000-0002-5247-7519
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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/10883/21622
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:
Foods
Journal volume:
10
Journal issue:
8
Article number:
1749
DOI:
10.3390/foods10081749
Place of Publication:
Basel (Switzerland)
Publisher:
MDPI
Citation:
How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours?. 2021. 10 (8) DOI: 10.3390/foods10081749 MDPI.

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Genetic ResourcesInstitutionalMaizeSocioeconomicsSustainable Agrifood SystemsSustainable IntensificationWheat

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