Tray drying characteristics of Musa splendida and Musa balbisiana Colla psuedo-stem-Reference-Cited by-同舟云学术

Tray drying characteristics of Musa splendida and Musa balbisiana Colla psuedo-stem

Published:2022-01-18 Issue:16 Volume:147 Page:8743-8756
ISSN:1388-6150
Container-title:Journal of Thermal Analysis and Calorimetry
language:en
Short-container-title:J Therm Anal Calorim

Author:

Mondal Imdadul Hoque,Rangan Latha,Uppaluri Ramagopal V. S.^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics

Link

https://link.springer.com/content/pdf/10.1007/s10973-021-11183-6.pdf

Reference40 articles.

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3. Ma J, Srzednicki G, Arcot J. Effects of drying on stability of nutrients in Banana Pseudostem in species Musa balbisiana and Musa acuminata. J Food Process Preserv. 2016;41(1):1–9.

4. Odenigbo M, Asumugha V, Ubbor S, Nwauzor C, Otuonye A, Offia-Olua B, et al. Proximate composition and consumption pattern of plantain and cooking-banana. Curr J Appl Sci Technol. 2013;23:1035–43.

5. Bhaskar JJ, Chilkunda ND, Salimath PV. Banana (Musa sp. var. elakki bale) flower and pseudostem: dietary fiber and associated antioxidant capacity. J Agric Food Chem. 2012;60(1):427–32.

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