A comparative study on the physicochemical and pasting properties of starch and flour from different banana (Musa spp.) cultivars grown in Indonesia-Reference-Cited by-同舟云学术

A comparative study on the physicochemical and pasting properties of starch and flour from different banana (Musa spp.) cultivars grown in Indonesia

Published:2019-01-01 Issue:1 Volume:22 Page:1562-1575
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Marta Herlina¹²,Cahyana Yana³^ORCID,Djali Mohamad²,Arcot Jayashree⁴,Tensiska Tensiska³

Affiliation:

1. Agricultural Sciences, Faculty of Agriculture, Universitas Padjadjaran, Bandung, Indonesia

2. Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Bandung, Indonesia

3. Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Bandung, Indonesia

4. Food and Health Cluster, School of Chemical Engineering, UNSW Sydney, Sydney, Australia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1657447

Reference40 articles.

1. FAO. Food and Agriculture Organization of the United Nations. Faostat. 2017. Retrieved from: http://www.fao.org/faostat/en/#rankings/countries_by_commodity (accessed May,9th 2019).

2. Banana starch: production, physicochemical properties, and digestibility—a review

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