Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels
作者： Thomas Happi Emaga , Rado Herinavalona Andrianaivo , Bernard Wathelet , Jean Tchango Tchango , Michel Paquot
DOI: 10.1016/J.FOODCHEM.2006.09.006
关键词:
摘要: … Peel of plantain was richer in starch than were the banana peels. Maturation of fruits involved increase in soluble sugar content and, at the same time, decrease in starch. The …
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