Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour

This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in Sout...

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Detalles Bibliográficos
Autores principales: Khoza, Minenhle, Kayitesi, Eugenie, Dlamini, Bhekisisa C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700615/
https://www.ncbi.nlm.nih.gov/pubmed/34945445
http://dx.doi.org/10.3390/foods10122894

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700615/
https://www.ncbi.nlm.nih.gov/pubmed/34945445
http://dx.doi.org/10.3390/foods10122894

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