Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility

Title
Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 297, Issue -, Pages 124990
Publisher
Elsevier BV
Online
2019-06-12
DOI
10.1016/j.foodchem.2019.124990

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