Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

This research aims to examine the physicochemical changes in five Indonesian cultivars of plantain during the normal ripening and determine the optimal ripeness stage for flour. Cultivars 'Kapas', 'Tanduk', 'Raja Bulu', 'Siam', and 'Kepok Kuning' wer...

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Bibliographic Details
Main Authors: Rima Kumalasari, Luki Vanadiani, Riyanti Ekafitri, Ina Siti Nurminabari, Dewi Desnilasari, Nur Kartika Indah Mayasti, Diki Nanang Surahman
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2021-02-01
Series:Czech Journal of Food Sciences
Subjects:
flour
plantain
physicochemical properties
ripening stage
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202101-0007_properties-of-indonesian-plantain-cultivars-during-ripening-and-recommendation-for-flour-ingredients.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-202101-0007_properties-of-indonesian-plantain-cultivars-during-ripening-and-recommendation-for-flour-ingredients.php

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