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Relation between quantitative descriptive analysis and textural analysis of boiled plantain.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4540, doi. 10.1002/jsfa.12977
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Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4818, doi. 10.1002/jsfa.12785
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Influence of contrasting cultivation altitudes on the physicochemical, digestive, and functional properties of four Musa starches produced in Cameroon.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4829, doi. 10.1002/jsfa.12651
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User preferences and consumer acceptability of boiled plantain in rural and urban localities in Cameroon.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4838, doi. 10.1002/jsfa.13090
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Analysis of consumer‐oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 3, p. 1135, doi. 10.1111/ijfs.14812
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- Article