Article · Journal · 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)

Innovative Food Science & Emerging Technologies

Citations: 10from other works
Field-weighted impact: 0.221.00 is the world average for its field and year
Among its field: 60th percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors