Effect of pre-gelatinization and annealing on the chemical composition, functional and pasting properties of starch prepared from unripe banana fruits
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Publisher
Society for World Environment, Food and Technology
Link
http://www.sweft.in/download/volume_5__issue_1_june/Paper-8.pdf
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product;Foods;2024-02-16
2. Internal Quality Assessment of East African Highland Cooking Banana (Musa spp.) Flour: Significance for Breeding and Industrial Applications;Foods;2023-11-29
3. Quality Evaluation of Akamu Powder Incorporated with Fermented Sweet Orange Pulp Flour;Journal of Culinary Science & Technology;2023-10-12
4. Development and Characterization of Biosorbent Film from Eggshell/Orange Waste Enriched with Banana Starch;Polymers;2023-05-23
5. Properties of potato starch as influenced by microwave, ultrasonication, alcoholic-alkali and pre-gelatinization treatments;International Journal of Biological Macromolecules;2023-01
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