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Author: bernard vanlauwe

How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours?

amos Alakonya bernard vanlauwe (2021)

Article

Flour Characteristics Plantain-Based Product Plantain Hybrids Starchy Banana CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA FLOURS PLANTAINS HYBRIDS RIPENING STAGE

Consumer preferences and socioeconomic factors decided on plantain and plantain-based products in the Central Region of Cameroon and Oyo State, Nigeria

amos Alakonya bernard vanlauwe (2021)

Article

CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA BANANAS PLANTAINS CONSUMER BEHAVIOUR PROCESSED PRODUCTS QUALITY WILLINGNESS TO PAY

Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips

amos Alakonya bernard vanlauwe (2021)

Article

Acrylamide Formation Atmospheric Frying Plantain Hybrids CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA ACRYLAMIDES FRYING CHEMICAL COMPOSITION PLANTAINS HYBRIDS RIPENING STAGE

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