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

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

291

Citations

36

References

2013

Year

Chonthira Sarawong, Regine Schöenlechner, Ken Sekiguchi, Emmerich Berghofer, P. K. W. Ng

Food ChemistryFood AnalysisExtrusion CookingGreen BananaResistant StarchFood EngineeringFood ProcessingFood TechnologyHealth Sciences

References

	Year	Citations

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