Effect of extrusion cooking on the physicochemical...

Food Chemistry 2014 / 01 Vol. 143

Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

Sarawong, Chonthira, Schoenlechner, Regine, Sekiguchi, Ken, Berghofer, Emmerich, Ng, Perry K.W.
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Volume:
143
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.07.081
Date:
January, 2014
File:
PDF, 314 KB
english, 2014
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