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

Food Funct., 2015, Accepted ManuscriptDOI: 10.1039/C5FO01156F, PaperZeqi Zheng, Roger Stanley, Michael J Gidley, Sushil DhitalPasta was made from raw banana flour in combination with vegetable gums and protein. After cooking, it was found that the banana flour pasta was less susceptible to alpha-amylase digestion...The content of this RSS Feed (c) The Royal Society of Chemistry

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