Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain-Reference-Cited by-同舟云学术

Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain

Published:2020-08-30 Issue:3 Volume:56 Page:1160-1170
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Kouassi Hermann Antonin¹,Assemand Emma Fernande¹,Gibert Olivier²³,Maraval Isabelle²³,Ricci Julien²³,Thiemele Deless Edmond Fulgence⁴,Bugaud Christophe²³^ORCID

Affiliation:

1. Department of Food Sciences and Technologies Laboratory of Food Biochemistry and Technology of Tropical Products University Nangui Abrogoua 02 BP 801Abidjan 02 Ivory Coast

2. CIRAD UMR QUALISUD F‐34398Montpellier France

3. QUALISUD Univ Montpellier CIRAD Montpellier Institut Agro Univ d’Avignon Univ de la Réunion Montpellier France

4. Department of Biochemistry ‐ Genetics University PELEFORO GON COULIBALY BP 1328 Korhogo Ivory Coast

Funder

Bill and Melinda Gates Foundation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14765

Reference41 articles.

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2. Nutritional composition of false horn Apantu pa plantain during ripening and processing;Ahenkora K.;African Crop Science Journal,1997

3. Caractérisation biochimique des fruits de plantain (Musa paradisiaca L.) variété « Agnrin » de Côte d’Ivoire et évaluation sensorielle de ses produits dérivés;Assemand E.;Journal of Applied Biosciences,2012

4. Physicochemical and sensory evaluation of some cooking banana (Musa spp.) for boiling and frying process

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