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Autor:
YuTsung Cheng, PingHsiu Huang, YungJia Chan, PoYuan Chiang, WenChien Lu, ChangWei Hsieh, ZengChin Liang, BoWen Yan, ChiunChuang R. Wang, PoHsien Li
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 7, Iss , Pp 100446- (2024)
This study investigated the variations in banana flour (BF) and banana starch (BS) content at different ripening stages after ethylene treatment. This study showed that total starch and resistant starch (RS) contents were 76.2 % and 34.6 %, respectiv
Externí odkaz:
https://doaj.org/article/5cc6def554ba4898bed54b8252ea3f66
