Resistant starch III from culled banana and its functional properties infish oil emulsion

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 403-409

  Nasrin, Taslima Ayesha Aktar ^a   Anal, Anil Kumar ^a  

^a ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

Author keywords

Culled banana resistant starch; Fish oil emulsion; Oxidative stability; Pasting property; Solubility

Indexed keywords

ELECTRIC CIRCUIT BREAKERS; EMULSIFICATION; EMULSIONS; FISH; FRUITS; STARCH; VISCOSITY;

BANANA STARCH; CULLED BANANA RESISTANT STARCH; FISH OIL; FISH OIL EMULSION; LINTNERIZATION; OIL EMULSIONS; OXIDATIVE STABILITY; PASTING PROPERTY; RESISTANT STARCH; SOY PROTEIN ISOLATES;

SOLUBILITY;

GLYCINE MAX;

EID: 84886298247     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.06.019     Document Type: Article

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