Study of morphological, structural, thermal, and pasting properties of flour and isolated starch from unripe plantain (Musa paradisiaca)-Reference-Cited by-同舟云学术

Study of morphological, structural, thermal, and pasting properties of flour and isolated starch from unripe plantain (Musa paradisiaca)

Published:2021-07 Issue: Volume:183 Page:1723-1731
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Vega-Rojas Lineth J.,Londoño-Restrepo Sandra M.,Rodriguez-García Mario E.

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference30 articles.

1. Starch from two unripe plantains and esterified with octenyl succinic anhydride (OSA): partial characterization;Quintero-Castaño;Food Chem.,2020

2. Rendimiento del proceso de extracción de almidón a partir de frutos de plátano (Musa paradisiaca). Estudio en planta piloto;Flores-Gorosquera;Acta Cient. Venez.,2004

3. Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour;Gutiérrez;Food Biophys.,2017

4. Crystalline structures of the main components of starch;Rodriguez-Garcia;Curr. Opin. Food Sci.,2021

5. Analysis of the apparent viscosity of starch in aqueous suspension within agitation and temperature by using rapid visco analyzer system;Acosta-Osorio;Mech. Eng. Res.,2011

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