Investigate the composition and physicochemical properties attributes of banana starch and flour during ripening
This study investigated the variations in banana flour (BF) and banana starch (BS) content at different ripening stages after ethylene treatment. This study showed that total starch and resistant starch (RS) contents were 76.2 % and 34.6 %, respectively, from stage I, followed by 25.3 % and 8.8 %, r...
Na minha lista:
| Principais autores: | , , , , , , , , , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2024-06-01
|
| Serier: | Carbohydrate Polymer Technologies and Applications |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S2666893924000264 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|