Chemical Composition and Nutritional Profile of Raw and Processed Banana Products
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119528265.ch11
Reference74 articles.
1. Bioactive amines and carbohydrate changes during ripening of ?Prata' banana (Musa acuminata�M. balbisiana)
2. Carbohydrate and protein composition of banana pulp and peel as influenced by ripening and mold contamination
3. Potential of plantain peels flour (Musa paradisiacaL.) as a source of dietary fiber and antioxidant compound
4. Postharvest dip treatment with a natural lysophospholipid plus soy lecithin extended the shelf life of banana fruit
5. Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits
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1. Biofortification of Banana: Enriching Staple Crops with Essential Nutrients;Harnessing Crop Biofortification for Sustainable Agriculture;2024
2. Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques;Life;2023-01-25
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