000			01722 a2200553 4500
008			230816b |||||||| |||| 00| 0 eng d
041			_aEn
044			_aCIV
090			_bDG/A/1478
100			_aN'Nan Afoue Sylvie DIBY
100			_aChristian MESTRES
100			_aMark TAYLOR
100			_aGordon MCDOUGALL
100			_aSantiago ARUFE
100			_aThierry TRAN
100			_aEphraim NUWAMANYA
100			_aDominique DUFOUR
100			_aMariam NAKITTO
100			_aKarima MEGHAR
100			_aDominique RINALDO
100			_aLea OLLIER
100			_aRomain DOMINGO
100			_aJhon Larry
100			_aMORENO Luis Fernando
100			_aDELGADO Hermann
100			_aAntonin KOUASSI
100			_aDidier MBEGUIE-A-MBEGUIE
100			_aNoel AKISSOE
100			_aLaurent ADINSI
100			_aAgns̈ ROLLAND-SABATE
110			_aCentre National de Recherche Agronomique
110			_bCote d'Ivoire
242			_aEffets contrastes des composants polysaccharidiques sur les proprietes culinaires des racines, tubercules et bananes (RTB)
245			_aContrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs)
260			_aAbidjan
260			_bJournal of the Science of Food and Agriculture
260			_cAout 2023
302			_a32 p.
362			_a2023-08-09
388			_a2023-08-16
650			_2AGROVOC _gComportement culinaire
650			_gMatiere seche
650			_gAcide galacturonique
650			_gStatistiques multivariees
650			_gTexture
650			_gAmylose
650			_gPectines
856			_uhttps://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/jsfa.12914?download=true
999			_c5073 _d5073