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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Bibliographic Details
Published in:Ciência e Tecnologia de Alimentos
Main Authors: Sabrina de Medeiros FONTES, Mônica Tejo CAVALCANTI, Roberlúcia Araújo CANDEIA, Eveline Lopes ALMEIDA
Format: Artigo
Language:Inglês
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Subjects:
Agrociencias
amylose
regress
syneresis
extraction
Amylopectin
Online Access:https://www.redalyc.org/articulo.oa?id=395951059009
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