The in vivo digestibility study of banana flour with high content of resistant starch at different ripening stages-Reference-Cited by-同舟云学术

The in vivo digestibility study of banana flour with high content of resistant starch at different ripening stages

Author:

Yang Jie¹²³⁴,Bi Yu¹²³⁴,Liang Shangyun¹²³⁴,Gu Zhengbiao¹²³⁴⁵,Cheng Li¹²³⁴⁵,Li Caiming¹²³⁴⁵,Li Zhaofeng¹²³⁴⁵,Zhang Yayuan⁶⁷⁴,Hong Yan¹²³⁴⁵^ORCID

Affiliation:

1. School of Food Science and Technology

2. Jiangnan University

3. Wuxi

4. China

5. Key Laboratory of Synergetic and Biological Colloids

6. Guangxi Academy of Agricultural Science

7. Nanning

Abstract

Resistant starch, a functional food ingredient, can improve the nutritional value of food products.

Funder

National Natural Science Foundation of China

Six Talent Peaks Project in Jiangsu Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference42 articles.

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