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  • Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas.

    Published in:
    Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4652, doi. 10.1002/jsfa.12914
    By:
    • Mestres, Christian;
    • Taylor, Mark;
    • McDougall, Gordon;
    • Arufe, Santiago;
    • Tran, Thierry;
    • Nuwamanya, Ephraim;
    • Dufour, Dominique;
    • Nakitto, Mariam;
    • Meghar, Karima;
    • Rinaldo, Dominique;
    • Ollier, Lea;
    • Domingo, Romain;
    • Moreno, Jhon Larry;
    • Delgado, Luis Fernando;
    • Kouassi, Hermann Antonin;
    • Diby, N'Nan Afoué Sylvie;
    • Mbeguie‐A‐Mbeguie, Didier;
    • Akissoe, Noël;
    • Adinsi, Laurent;
    • Rolland‐Sabate, Agnès
    Publication type:
    Article