The Impact of Heat-Moisture Treatment on the Properties of Musa paradisiaca L. Starch and Optimization of Process Variables

Starch stability under the processing conditions can be improved by modifying the granule structure using chemical and/or physical processes. The effect of heat-moisture treatment (HMT) on the physicochemical, morphological, pasting and thermal properties of green banana (Musa paradisiaca L.) starch...

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Главные авторы:	Maria José Missão Cordeiro, Cristiane Martins Veloso, Leandro Soares Santos, Renata Cristina Ferreira Bonomo, Márcio Caliari, Rafael da Costa Ilhéu Fontan
Формат:	Artigo
Язык:	Inglês
Опубликовано:	University of Zagreb Faculty of Food Technology and Biotechnology 2018-01-01
Серии:	Food Technology and Biotechnology
Предметы:	Musa paradisiaca L. physical changes physicochemical properties thermal properties digestibility
Online-ссылка:	https://hrcak.srce.hr/file/314222
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