Influence of the stage of ripeness of plantains and some cooking bananas on the sensory and physicochemical characteritics of processed products

Journal of the Science of Food and Agriculture

Volumn 84, Issue 9, 2004, Pages 1069-1077

  Yomeni, M O ^a,c   Njoukam, J ^a   Tchango Tchango, J ^b  

^a UNIVERSITY OF DSCHANG   (Cameroon)

^b Ctr Rech Regionales Sur B   (Cameroon)

^c OAU   (Nigeria)

Author keywords

Cooking bananas; Manufactured products; Maturity; Physico chemical and sensory characteristics; Plantains; Stages of ripeness

Indexed keywords

FRAXINUS; MUSA X PARADISIACA; PLANTAGO;

EID: 3042805316     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1775     Document Type: Article

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