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EFFECT OF COOKING, ANNEALING AND STORAGE ON STARCH DIGESTIBILITY AND PHYSICOCHEMICAL CHARACTERISTICS OF UNRIPE BANANA FLOUR
The e ect of cooking (C) unripe banana fruits at di erent times (5, 15 and 25 min), followed by annealing (ANN) and annealing + storage (ANN+S) were evaluated. Cooking of unripe banana fruit for longer times (15 and 25 min) decreases the RS content, but increases the SDS fraction. Granular aggregate...
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| Gepubliceerd in: | Revista Mexicana de Ingeniería Química |
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| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Universidad Autónoma Metropolitana
2014
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| Onderwerpen: | |
| Online toegang: | https://www.redalyc.org/articulo.oa?id=62031166012 |
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