Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products

International Journal of Food Science and Technology

Volumn 46, Issue 10, 2011, Pages 2111-2117

  Srikaeo, Khongsak ^a   Mingyai, Sukanya ^a   Sopade, Peter A ^b  

^a PIBULSONGKRAM RAJABHAT UNIVERSITY   (Thailand)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Banana flour; Canna flour; Resistant starch; Rice noodle; Starch digestibility; Taro flour

Indexed keywords

BANANA FLOUR; CANNA FLOUR; RESISTANT STARCH; RICE NOODLE; TARO FLOUR;

DIFFERENTIAL SCANNING CALORIMETRY; FRUITS;

STARCH;

CANNA INDICA; COLOCASIA ESCULENTA; MANIHOT ESCULENTA; ZEA MAYS;

EID: 80052786405     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02724.x     Document Type: Article

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