Physicochemical characteristics and microbiological quality of senescent plantain products
Senescent plantains have relatively very rapid deterioration rate compared to plantains at other ripening stages. In Ghana, they are used for products which are consumed either as a snack or a main meal. This paper presents results of a study conducted in five regions of Ghana to investigate process...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2018.1441596 |