Comparative Nutritional, Functional, Morphological, and Diffractogram Study on Culinary Banana (Musa ABB) Peel at Various Stages of Development
Author:
Affiliation:
1. Department of Food Engineering and Technology, Tezpur University, Napaam, Assam, India
Funder
Defence Research and Development Organisation
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1141296
Reference65 articles.
1. Banana starch: production, physicochemical properties, and digestibility—a review
2. Potential of Selected Tropical Fruit Peels as Dietary Fiber in Functional Foods
3. Drying Characteristics and Assessment of Physicochemical and Microstructural Properties of Dried Culinary Banana Slices
4. Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels
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