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Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB-Mysore)

So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amou...

Πλήρης περιγραφή

Αποθηκεύτηκε σε:
Λεπτομέρειες βιβλιογραφικής εγγραφής
Τόπος έκδοσης:Ciência e Tecnologia de Alimentos
Κύριοι συγγραφείς: Sabrina de Medeiros FONTES, Mônica Tejo CAVALCANTI, Roberlúcia Araújo CANDEIA, Eveline Lopes ALMEIDA
Μορφή: Artigo
Γλώσσα:Inglês
Έκδοση: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Θέματα:
Διαθέσιμο Online:https://www.redalyc.org/articulo.oa?id=395951059009
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