Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas.
Mestres C, Taylor M, McDougall G, Arufe S, Tran T, Nuwamanya E, Dufour D, Nakitto M, Meghar K, Rinaldo D, Ollier L, Domingo R, Moreno JL, Delgado LF, Kouassi HA, Diby NAS, Mbeguie-A-Mbeguie D, Akissoe N, Adinsi L, Rolland-Sabate A.
Mestres C, et al. Among authors: rinaldo d.
J Sci Food Agric. 2024 Jun;104(8):4652-4661. doi: 10.1002/jsfa.12914. Epub 2023 Aug 31.
J Sci Food Agric. 2024.
PMID: 37559127