SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 7, Issue 2, 2016, Pages 771-780

Structural properties and digestion of green banana flour as a functional ingredient in pasta

(4) Zheng, Zeqi a Stanley, Roger b Gidley, Michael J a Dhital, Sushil a

a UNIVERSITY OF QUEENSLAND (Australia)

b UNIVERSITY OF TASMANIA (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASES; PROTEINS; STARCH;

ALPHA AMYLASE; CONFOCAL LASER SCANNING MICROSCOPY; FIRST ORDER KINETICS; FOOD MATRIXES; FUNCTIONAL INGREDIENT; PROTEIN NETWORK; STARCH GRANULES; VEGETABLE GUM;

FRUITS;

STARCH;

ANALYSIS; CHEMISTRY; COOKING; DIGESTION; FLOUR; HUMAN; METABOLISM; MUSA;

COOKING; DIGESTION; FLOUR; HUMANS; MUSA; STARCH;

EID: 84959423116 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo01156f Document Type: Article

Times cited : (41)

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