Physicochemical characteristics and microbiological quality of senescent plantain products-Reference-Cited by-同舟云学术

Physicochemical characteristics and microbiological quality of senescent plantain products

Published:2018-01-01 Issue:1 Volume:4 Page:1441596
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Adi Doreen Dedo¹²^ORCID,Oduro Ibok¹,Tortoe Charles³,Kwofie Ebenezer Miezah⁴,Simpson Benjamin Kofi²

Affiliation:

1. Department of Food Science, Kwame Nkrumah University of Science and Technology, PMB, Kumasi, Ghana

2. Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada

3. Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana

4. Department of Bioresource Engineering, McGill University, Ste-Anne-de-Bellevue, QC, Canada

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2018.1441596

Reference63 articles.

1. A review of the uses and methods of processing banana and plantain (Musa spp.) into storable food products

2. Influence of ginger on sensory properties and shelf-life of ogi, a Nigerian traditional fermented food

3. Evaluation of the Chemical Composition of Cameroonian Yam Germplasm

4. Ahiekpor, E. S. (1996, September). Plantains in Ghana, in: Plantain and banana processing. In R. Oritz & M. O. Akorada (Eds.), Of a regional workshop, held in International Institute of Tropical Agriculture, High Rainfall station (p. 43). Onne Nigeria.

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