Physicochemical properties, techno-functionality, and resistant starch of green fragrant banana flour
The composition and properties of flour produced from green whole and pulp of fragrant bananas were studied. Two fragrant banana varieties, Gros Michel (TY) and Cavendish (TW), grown in the same area at three stages of maturity (68, 76, and 82 days after anthesis), were processed as pulp and whole...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Prince of Songkla University
2022-06-01
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| سلاسل: | Songklanakarin Journal of Science and Technology (SJST) |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://sjst.psu.ac.th/journal/44-3/20.pdf |
| الوسوم: |
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