Effects of packaging and ripeness on plantain flour characteristics during storage-Reference-Cited by-同舟云学术

Effects of packaging and ripeness on plantain flour characteristics during storage

Published:2022-07-07 Issue:10 Volume:10 Page:3453-3461
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Honfo Fernande G.¹^ORCID,Togbe Euloge C.²,Dekker Matthijs³,Akissoe Noël¹

Affiliation:

1. Laboratory of Food Sciences, Faculté des Sciences Agronomiques Université, d'Abomey‐Calavi Jéricho Cotonou Benin

2. Laboratory of Plant Pathology, Faculté des Sciences Agronomiques Université, d'Abomey‐Calavi Jéricho Cotonou Benin

3. Food Quality and Design Wageningen University AA Wageningen The Netherlands

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2946

Reference49 articles.

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2. Complementary Feeding: Review of Recommendations, Feeding Practices, and Adequacy of Homemade Complementary Food Preparations in Developing Countries – Lessons from Ethiopia

3. Functional and pasting properties of cassava, sweet potato starch blends;Adebowale A. A.;African Journal of Root and Tuber Crop,2011

4. Physicochemical changes in plantain during normal storage ripening

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

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