Mestres, C.Taylor, M.McDougall, G.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.A.S.Mbeguie-A-Mbeguie, D.Akissoe, N.Adinsi, L.Rolland Sabaté, Agnès2023-08-172023-08-17https://hdl.handle.net/10568/131583Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs)