Impact of unripe banana flour on water states, rheological behaviour and structural properties of myofibrillar protein composite gel - Concepedia

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Impact of unripe banana flour on water states, rheological behaviour and structural properties of myofibrillar protein composite gel

39

Citations

29

References

2020

Year

Jailson Pereira, Malairaj Sathuvan, Sarfaraz Ahmed Brohi, Evans Frimpong Boateng, Wangang Zhang

Rheological BehaviourStructural PropertiesWater StatesRheologyAlternative Protein SourceFood EngineeringFood ProcessingFood StructureBiophysicsHealth Sciences

References

	Year	Citations

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