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Structural, physicochemical and rheological properties of starches isolated from banana varieties (Musa spp.)
Banana starches were isolated from five banana varieties in Tanzania to analyze the proximate composition, structure, physicochemical and rheological properties. The amylose content of banana starches was 29.92 ± 0.17 %–39.50 ± 0.08 % and the resistant starch content of cooked banana starches ranged...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9579327/ https://www.ncbi.nlm.nih.gov/pubmed/36277869 http://dx.doi.org/10.1016/j.fochx.2022.100473 |