Production, application and health effects of banana pulp and peel flour in the food industry
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-018-03562-z.pdf
Reference98 articles.
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3. Agama-Acevedo E, Islas-Hernández JJ, Pacheco-Vargas G, Osorio-Díaz P, Bello-Pérez LA (2012) Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour LWT - Food. Sci Technol 46:177–182. https://doi.org/10.1016/j.lwt.2011.10.010
4. Agama-Acevedo E, Sañudo-Barajas JA, Vélez De La Rocha R, González-Aguilar GA, Bello-Peréz LA (2016) Potential of plantain peels flour (Musa paradisiaca L.) as a source of dietary fiber and antioxidant compound CYTA. J Food 14:117–123. https://doi.org/10.1080/19476337.2015.1055306
5. Alba K, MacNaughtan W, Laws AP, Foster TJ, Campbell GM, Kontogiorgos V (2018) Fractionation and characterisation of dietary fibre from blackcurrant pomace Food Hydrocoll 81:398–408. https://doi.org/10.1016/j.foodhyd.2018.03.023
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