Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca)

Starch/Staerke

Volumn 64, Issue 5, 2012, Pages 382-391

  Pelissari, Franciele Maria ^a   Andrade Mahecha, Margarita María ^a   Sobral, Paulo José Do Amaral ^b   Menegalli, Florencia Cecilia ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Flour; Musa paradisiaca; Physicochemical properties; Plantain banana; Starch

Indexed keywords

FLOUR; FOOD SYSTEM; GELATINIZATION TEMPERATURE; GRANULE SIZE; ISOLATION AND CHARACTERIZATION; MUSA PARADISIACA; PEAK VISCOSITIES; PHYSICOCHEMICAL PROPERTY; PLANTAIN BANANA; STARCH CONTENTS; STRUCTURAL CHARACTERISTICS; SWELLING POWER; UNRIPE FRUITS;

FRUITS; GELATION;

STARCH;

MUSA; MUSA X PARADISIACA;

EID: 84860783512     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201100133     Document Type: Article

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