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...

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Hlavní autoři:	YuTsung Cheng, PingHsiu Huang, YungJia Chan, PoYuan Chiang, WenChien Lu, ChangWei Hsieh, ZengChin Liang, BoWen Yan, ChiunChuang R. Wang, PoHsien Li
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2024-06-01
Edice:	Carbohydrate Polymer Technologies and Applications
Témata:	Banana flour Banana starch Resistant starch
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2666893924000264
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