Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs).
Christian MestresMark TaylorGordon McDougallSantiago ArufeThierry TranEphraim NuwamanyaDominique DufourMariam NakittoKarima MegharDominique RinaldoLea OllierRomain DomingoJhon Larry MorenoLuis Fernando DelgadoHermann Antonin KouassiN'Nan Afoué Sylvie DibyDidier Mbeguie-A-MbeguieNoël H AkissoeLaurent AdinsiAgnès Rolland-SabatePublished in: Journal of the science of food and agriculture (2023)
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