Article · Journal · 2009

Effects of maturity and drying method on the physico‐chemical and reconstitution properties of plantain flour

International Journal of Food Science & Technology

Citations: 41from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 15th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors