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Molecular structure and digestibility of banana flour and starch

Article ID Journal Published Year Pages File Type
4983692 Food Hydrocolloids 2017 9 Pages PDF
Keywords
Green banana flourChemical compositionMolecular structureMorphologyBanana starchIn vitro digestibility
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Molecular structure and digestibility of banana flour and starch
Authors
Yu Bi, Yayuan Zhang, Huanhuan Jiang, Yan Hong, Zhengbiao Gu, Li Cheng, Zhaofeng Li, Caiming Li,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Green banana flour
Chemical composition
Molecular structure
Morphology
Banana starch
In vitro digestibility
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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