Udomkun, P.; Masso, C.; Swennen, R.; Innawong, B.; Alakonya, A.; Fotso Kuate, A.; Vanlauwe, B.
How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours? Foods 2021, 10, 1749.
https://doi.org/10.3390/foods10081749
AMA Style
Udomkun P, Masso C, Swennen R, Innawong B, Alakonya A, Fotso Kuate A, Vanlauwe B.
How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours? Foods. 2021; 10(8):1749.
https://doi.org/10.3390/foods10081749
Chicago/Turabian Style
Udomkun, Patchimaporn, Cargele Masso, Rony Swennen, Bhundit Innawong, Amos Alakonya, Apollin Fotso Kuate, and Bernard Vanlauwe.
2021. "How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?" Foods 10, no. 8: 1749.
https://doi.org/10.3390/foods10081749
APA Style
Udomkun, P., Masso, C., Swennen, R., Innawong, B., Alakonya, A., Fotso Kuate, A., & Vanlauwe, B.
(2021). How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours? Foods, 10(8), 1749.
https://doi.org/10.3390/foods10081749