Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas.

MLA

Mestres, Christian, et al. “Contrasting Effects of Polysaccharide Components on the Cooking Properties of Roots, Tubers and Bananas.” Journal of the Science of Food and Agriculture, vol. 104, no. 8, June 2024, pp. 4652–61. EBSCOhost, https://doi.org/10.1002/jsfa.12914.

APA

Mestres, C., Taylor, M., McDougall, G., Arufe, S., Tran, T., Nuwamanya, E., Dufour, D., Nakitto, M., Meghar, K., Rinaldo, D., Ollier, L., Domingo, R., Moreno, J. L., Delgado, L. F., Kouassi, H. A., Diby, N. A. S., Mbeguie-A-Mbeguie, D., Akissoe, N., Adinsi, L., & Rolland-Sabate, A. (2024). Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas. Journal of the Science of Food and Agriculture, 104(8), 4652–4661. https://doi.org/10.1002/jsfa.12914

Chicago

Mestres, Christian, Mark Taylor, Gordon McDougall, Santiago Arufe, Thierry Tran, Ephraim Nuwamanya, Dominique Dufour, et al. 2024. “Contrasting Effects of Polysaccharide Components on the Cooking Properties of Roots, Tubers and Bananas.” Journal of the Science of Food and Agriculture 104 (8): 4652–61. doi:10.1002/jsfa.12914.