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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...
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| 出版年: | Ciência e Tecnologia de Alimentos |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=395951059009 |
| タグ: |
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