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Influence of the stage of ripeness of plantains and some cooking bananas on the sensory and physicochemical characteristics of processed products

✍ Scribed by MO Yomeni; J Njoukam; J Tchango Tchango

Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
122 KB
Volume
84
Category
Article
ISSN
0022-5142

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