Physicochemical characteristics of green banana flour and its use in the development of konjac-green banana noodles.

Autor: Yu AHM; Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore., Phoon PY; Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore., Ng GCF; Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore., Henry CJ; Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore.; Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, 117596, Singapore.

Publikováno v: Journal of food science [J Food Sci] 2020 Oct; Vol. 85 (10), pp. 3026-3033. Date of Electronic Publication: 2020 Sep 17.