Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

出版年份 2013 全文链接

标题

Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

作者

关键词

-

出版物

FOOD CHEMISTRY

Volume 143, Issue -, Pages 33-39

出版商

Elsevier BV

发表日期

2013-07-27

DOI

10.1016/j.foodchem.2013.07.081

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