Publication | Closed Access
The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla)
123
Citations
36
References
2018
Year
Food ChemistryBioenergyHealth SciencesAgricultural EconomicsThermal ProcessingFood ProcessingDifferent Thermal ModificationsDigestible StarchFood TechnologyPhysicochemical Properties
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