Published in
Royal Society of Chemistry, Food and Function, 7(12), p. 3009-3021, 2021
DOI: 10.1039/d0fo03379k
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Valorisation of rejected unripe plantain fruits of Musa AAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic production
Journal article published in 2021 by
James A. Gómez 
,
Enrique José Gregorio Pino Hernández,
Enrique Pino-Hernández ,
Luís Abrunhosa,
Luis G. Matallana,
Óscar J. Sánchez,
José A. Teixeira,
Clarisse Nobre
,
Enrique José Gregorio Pino Hernández,
Enrique Pino-Hernández ,
Luís Abrunhosa,
Luis G. Matallana,
Óscar J. Sánchez,
José A. Teixeira,
Clarisse Nobre
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Abstract
Analysis of the physicochemical composition and thermal properties of the flour derived from unripe Dominico-Hartón plantain pulp for design of a process for the production of IMO syrup.