Investigate the composition and physicochemical properties attributes of banana starch and flour during ripening-Reference-Cited by-同舟云学术

Investigate the composition and physicochemical properties attributes of banana starch and flour during ripening

Published:2024-06 Issue: Volume:7 Page:100446
ISSN:2666-8939
Container-title:Carbohydrate Polymer Technologies and Applications
language:en
Short-container-title:Carbohydrate Polymer Technologies and Applications

Author:

Cheng YuTsung,Huang PingHsiu^ORCID,Chan YungJia,Chiang PoYuan,Lu WenChien,Hsieh ChangWei,Liang ZengChin,Yan BoWen,Wang ChiunChuang R.,Li PoHsien^ORCID

Funder

National Science and Technology Council

Publisher

Elsevier BV

Reference70 articles.

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5. Molecular structure and digestibility of banana flour and starch;Bi;Food Hydrocolloids,2017

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