Molecular structure and digestibility of banana flour and starch

Author:

Bi Yu,Zhang Yayuan,Jiang Huanhuan,Hong YanORCID,Gu Zhengbiao,Cheng Li,Li Zhaofeng,Li Caiming

Funder

National Natural Science Foundation of China

Six talent peaks project in Jiangsu Province

Guangxi Natural Science Foundation

Key Technologies R & D Program of Guangxi

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Approved methods of analysis;AACC,1983

2. Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour;Agama-Acevedo;LWT-food Science and Technology,2012

3. The structure and interactions of starch with food constituents;Biliaderis;Canadian journal of Physiology and Pharmacology,1991

4. Digestion of the carbohydrates of banana (Musa paradisiaca sapientum) in the human small intestine;Englyst;The American Journal of Clinical Nutrition,1986

5. Classification and measurement of nutritionally important starch fractions;Englyst;European Journal of Clinical Nutrition,1992

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