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Contrasting effects of polysaccharide components on the coo..:

Mestres, C ; Taylor, M ; McDougall, G...
Mestres, C.; Taylor, M.A.; McDougall, G.J.; Arufe, S.; Tran, T.; Nuwamanya, E.; Dufour, D.; Nakitto, M.; Meghar, K.; Rinaldo, D.; Ollier, L.; Domingo, R.; Moreno, J.L.; Delgado, L.F.; Kouassi, H.A.; Diby, N.; Mbéguié-A-Mbéguié, D.; Akissoé, N.H.; Adinsi, L.; Rolland-Sabaté, A. 2023. Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs). Journal of the Science of Food and Agriculture. ISSN 1097-0010. 32 p.. , 2023

Link: https://hdl.handle.net/10568/131583

RT Journal
T1 <Title>Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs)</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftcgiar:oai:cgspace.cgiar.org:10568_131583&Exemplar=1&LAN=DE
				
A1 Mestres, C
A1 Taylor, M
A1 McDougall, G
A1 Arufe, S
A1 Tran, T
A1 Nuwamanya, E
A1 Dufour, D
A1 Nakitto, M
A1 Meghar, K
A1 Rinaldo, D
A1 Ollier, L
A1 Domingo, R
A1 Moreno, J.L
A1 Delgado, L.F
A1 Kouassi, H.A
A1 Diby, N.A.S
A1 Mbeguie-A-Mbeguie, D
A1 Akissoe, N
A1 Adinsi, L
A1 Rolland-Sabate, A
PB Wiley
YR 2023
K1 roots
K1 tubers
K1 bananas
K1 cooking
JF Mestres, C.; Taylor, M.A.; McDougall, G.J.; Arufe, S.; Tran, T.; Nuwamanya, E.; Dufour, D.; Nakitto, M.; Meghar, K.; Rinaldo, D.; Ollier, L.; Domingo, R.; Moreno, J.L.; Delgado, L.F.; Kouassi, H.A.; Diby, N.; Mbéguié-A-Mbéguié, D.; Akissoé, N.H.; Adinsi, L.; Rolland-Sabaté, A. 2023. Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs). Journal of the Science of Food and Agriculture. ISSN 1097-0010. 32 p.
LK http://dx.doi.org/https://hdl.handle.net/10568/131583
DO https://hdl.handle.net/10568/131583
SF ELIB - SuUB Bremen

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