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

✍ Scribed by Sarawong, Chonthira; Schoenlechner, Regine; Sekiguchi, Ken; Berghofer, Emmerich; Ng, Perry K.W.

Book ID: 120789373
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 314 KB
Volume: 143
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2013.07.081

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