A comparative study of the starch pasting properties of unprocessed and processed cassava (&lt;i&gt;Manihot esclenta&lt;/i&gt;) plantain (&lt;i&gt;Musa paradisiaca&lt;/i&gt;) and banana (&lt;i&gt;Musa spenlium&lt;/i&gt;) flours
Global journal of pure and applied sciences.