Brazilian green banana

Analysis of resistant starch: a method for foods and food products

Isabel Goñi, Luis García‐Diz, E. Mañas et al. · Food Chemistry · 1996 · 740 citations

Agriculture, Biochemistry, Food Science +12

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

Chonthira Sarawong, Regine Schöenlechner, Ken Sekiguchi et al. · Food Chemistry · 2013 · 295 citations

Agriculture, Food Science, Food Chemistry +12

Changes of banana starch by chemical and physical modification

Krzysztof N. Waliszewski, Maria A Aparicio, Luis Arturo Bello et al. · Carbohydrate Polymers · 2003 · 275 citations

Agriculture, Biochemistry, Food Science +11

Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

Tatiana Beatrís Tribess, Juan Pablo Hernández‐Uribe, M.G. Méndez-Montealvo et al. · LWT · 2009 · 205 citations

Agriculture, Food Science, Food Chemistry +13

The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours

A. Faraj, Thava Vasanthan, R. Hoover · Food Research International · 2004 · 182 citations

Agriculture, Agronomy, Food Science +14