Optimising the heat moisture treatment of Morado banana starch by response surface analysis-Reference-Cited by-同舟云学术

Optimising the heat moisture treatment of Morado banana starch by response surface analysis

Published:2015-09-03 Issue:11-12 Volume:67 Page:1026-1034
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Hoyos-Leyva Javier D.¹²,Bello-Pérez Luis A.¹,Agama-Acevedo Edith¹,Alvarez-Ramirez José³

Affiliation:

1. Instituto Politécnico Nacional; CEPROBI; Yautepec Morelos México

2. Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro; Centro Universitario; Santiago de Querétaro México

3. Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Apartado Iztapalapa México

Funder

SIP-IPN

COFAA-IPN

EDI-IPN

CONACYT-México

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201500149/fullpdf

Reference37 articles.

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3. Resistant starch;Asp;Trends Food Sci. Technol.,1992

4. Slowly digestible starch: Concept, mechanism, and proposed extended glycemic index;Zhang;Crit. Rev. Food Sci. Nutr.,2009

5. Glycemic index: Overview of implications in health and disease;Jenkins;Am. J. Clin. Nutr.,2002

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