Effects of osmo-dehydration, blanching and semi-ripening on the viscoelastic, water activity and colorimetry properties of flour from three cultivars of plantain (Musa AAB) · Peerford
مقالة · مجلة · 2008
Effects of osmo-dehydration, blanching and semi-ripening on the viscoelastic, water activity and colorimetry properties of flour from three cultivars of plantain (Musa AAB)