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Sciences des Aliments, ISSN 0240-8813, 1996, Volume 16, Issue 3, pp. 297 - 306
During plantain banana ripening, total and resistant starch and cell wall components contents decrease significantly. Futus prepared from ripe fruits contain... 
TRANSFORMATION | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | FOODS | DIGESTION | plantain | RESISTANT STARCH | PRODUCTS | physico-chemical characterization | DIETARY FIBER | POLYSACCHARIDES | amylolysis | starch | cooking | DIGESTIBILITY
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