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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)

, : 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 10(1): 0-86


DOI: 10.1016/j.ifset.2008.08.003

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