• Please log in or register to access this feature.

Fermentation by Amylolytic Lactic Acid Bacteria and Consequences for Starch Digestibility of Plantain, Breadfruit, and Sweet Potato Flours

  1. Julien Haydersah,
  2. Isabelle Chevallier,
  3. Isabelle Rochette,
  4. Claire Mouquet-Rivier,
  5. Christian Picq,
  6. Thérèse Marianne-Pépin,
  7. Christèle Icard-Vernière,
  8. Jean-Pierre Guyot

Article first published online: 3 AUG 2012

DOI: 10.1111/j.1750-3841.2012.02811.x

Issue

Journal of Food Science

Journal of Food Science

Volume 77, Issue 8, pages M466–M472, August 2012

Additional Information

How to Cite

Haydersah, J., Chevallier, I., Rochette, I., Mouquet-Rivier, C., Picq, C., Marianne-Pépin, T., Icard-Vernière, C. and Guyot, J.-P. (2012), Fermentation by Amylolytic Lactic Acid Bacteria and Consequences for Starch Digestibility of Plantain, Breadfruit, and Sweet Potato Flours. Journal of Food Science, 77: M466–M472. doi: 10.1111/j.1750-3841.2012.02811.x

Author Information

  1. Authors Haydersah and Chevallier are with Clermont Univ., VetAgro Sup, UR n° 2011.03.100 CALITYSS, 89 Ave. de l’Europe, 63000 Clermont-Ferrand, France. Authors Rochette, Mouquet-Rivier, Picq, Icard-Vernière, and Guyot are with IRD UMR 204 ``Prévention des Malnutritions et des Pathologies associées'' (Nutripass), IRD/Montpellier2/Montpellier1, BP 64501, 34394 Montpellier Cedex 5, France. Author Marianne-Pépin is with Unité Dynamique des protéines et modélisation, Univ. Antilles-Guyane, Campus de Fouillole, BP 250, 97157 Pointe à Pitre Cedex, France. Direct inquiries to author Guyot (E-mail: jean-pierre.guyot@ird.fr).

Publication History

  1. Issue published online: 3 AUG 2012
  2. Article first published online: 3 AUG 2012
  3. MS20120120 Submitted 1/25/2012, Accepted 5/17/2012.

SEARCH

SEARCH BY CITATION

ARTICLE TOOLS

View Full Article (HTML) Get PDF (777K)

Options for accessing this content:

  • If you have access to this content through a society membership, please first log in to your society website.
  • If you would like institutional access to this content, please recommend the title to your librarian.
  • Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
  • You can purchase online access to this Article for a 24-hour period (price varies by title)
    • If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
    • New Users: Please register, then proceed to purchase the article.

If your institution is a registered Wiley Online Library customer, you can log in under your institution's name to see our content. This access is provided by Shibboleth or Athens.

Type your institution's name in the box below. If your institution is a Wiley customer, it will appear in the list of suggested institutions.

Please register to:

  • Save publications, articles and searches
  • Get email alerts
  • Get all the benefits mentioned below!

Register now >

View Full Article (HTML) Get PDF (777K)