The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla)

Published 2018 View Full Article

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Title
The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla)
Authors
Keywords
Banana, HMT, Annealing, Retrogradation, XRD, Pasting properties, Digestibility
Journal
FOOD CHEMISTRY
Volume 274, Issue -, Pages 274-280
Publisher
Elsevier BV
Online
2018-09-03
DOI
10.1016/j.foodchem.2018.09.004

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