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Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps. Raw and boiled plantain qualities. Vepowo Cédric Kendine, Ngoh Newilah Gérard, Mananga Marlyne‐Joséphine, Fangueng Kamgo Dallonnes, Ngouno Annie Takam, Gouado Inocent, Dufour Dominique, Bouniol Alexandre. 2024. Journal of the Science of Food and Agriculture, 104 (8), n.spéc. Tropical roots, tubers and bananas: New breeding tools and methods to meet consumer preferences : 4818-4828.