Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour-Reference-Cited by-同舟云学术

Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour

Published:2019-06 Issue: Volume:130 Page:938-946
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Khoozani Amir Amini,Bekhit Alaa El-Din Ahmed^ORCID,Birch John

Funder

University of Otago

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

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3. Physicochemical and nutritional characteristics of banana flour during ripening;Campuzano;Food Chem.,2018

4. Green banana flour as a functional ingredient in food products;Silva;Cienc. Rural,2015

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