Molecular structure and digestibility of banana flour and starch

Authors

Keywords

Green banana flour, Banana starch, In vitro, digestibility, Chemical composition, Morphology, Molecular structure

Journal

FOOD HYDROCOLLOIDS

Volume 72, Issue -, Pages 219-227

Publisher

Elsevier BV

Online

2017-06-10

DOI

10.1016/j.foodhyd.2017.06.003

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now