Comparative evaluation of physicochemical and functional characteristics of ripe and unripe Cavendish banana flour
Abstract Banana flour, derived from ripe (Stage 6) and unripe (Stage 2) Cavendish bananas, is a rich source of dietary fiber, resistant starch, and bioactive compounds includes phenolics, carotenoids, biogenic amines and phytosterols, rendering it suitable for health-focused food applications. This...
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| 主要な著者: | , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer
2026-01-01
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| シリーズ: | Discover Chemistry |
| 主題: | |
| オンライン･アクセス: | https://doi.org/10.1007/s44371-026-00505-y |
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