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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...

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Detalles Bibliográficos
Autores principales:	Yang, Min, Chang, Lei, Jiang, Fan, Zhao, Ning, Zheng, Pengtao, Simbo, Jonatha, Yu, Xiuzhu, Du, Shuang-kui
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Research Article
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

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