Non-starch contents affect the susceptibility of banana starch and flour to ozonation - Concepedia

Concepedia

Publication | Open Access

Non-starch contents affect the susceptibility of banana starch and flour to ozonation

DOI Full Paper Access

33

Citations

29

References

2018

Year

Yana Cahyana, Rosmala Titipanillah, Efri Mardawati, Een Sukarminah, Tita Rialita, Robi Andoyo, Mohamad Djali, In-In Hanidah, Imas Siti Setiasih, Kejora Handarini

Journal of Food Science and Technology

Food ChemistryFood AnalysisBanana StarchFood TechnologyNon-starch ContentsHealth Sciences

References

	Year	Citations

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