Nutritional composition and in vitro digestibility of two Plantain Cultivars (Musa Paradisiaca spp.) in Puerto Rico
Author:
Funder
National Institute of Food and Agriculture
U.S. Department of Agriculture
Publisher
Elsevier BV
Subject
Multidisciplinary
Reference42 articles.
1. Chemical composition of unripe (green) and ripe plantain (Musa paradisiaca);Ketiku;J. Sci. Food Sci. Agri.,1973
2. Changes in chemical composition of ‘Cavendish’ banana (Musa acuminata) during ripening;Wills;J. Food Biochem.,1984
3. The effects of ripening and cooking method on mineral and proximate composition of plantain (Musa sp. AAB cv.‘Agbagba’) fruit pulp;Baiyeri;Afr. J. Biotechnol.,2011
4. Proximate composition and consumption pattern of plantain and cooking-banana;Odenigbo;Br. J. Appl. Sci. Technol.,2013
5. Fruit physical characteristics, proximate, mineral and starch characterization of FHIA 19 and FHIA 20 plantain and FHIA 03 cooking banana hybrids;Annor;SpringerPlus,2016
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