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Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain.
Int J Food Sci Technol. 2021 Mar;56(3):1160-1170. doi: 10.1111/ijfs.14765. Epub 2020 Aug 30.
Int J Food Sci Technol. 2021.
PMID: 33776227
Free PMC article.
Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d'Ivoire.
Amon AS, Soro RY, Assemand EF, Dué EA, Kouamé LP.
Amon AS, et al. Among authors: assemand ef.
J Food Sci Technol. 2014 May;51(5):855-64. doi: 10.1007/s13197-011-0578-7. Epub 2011 Nov 11.
J Food Sci Technol. 2014.
PMID: 24803691
Free PMC article.
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