A kinetic approach to textural changes of different banana gentoypes (Musa sp.) cooked in boiling water in relation to stach gelatinization

Gibert, OlivierGiraldo, A.Ucles-Santos, JRSánchez, T.Fernández, A.Bohuon, PReynes, MGonzález, A.Pain, JPDufour, D.L.2014-09-242014-09-24https://hdl.handle.net/10568/42528A kinetic approach to textural changes of different banana gentoypes (Musa sp.) cooked in boiling water in relation to stach gelatinization