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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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer
2026-01-01
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| Colecção: | Discover Chemistry |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1007/s44371-026-00505-y |
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