Effect of different drying techniques on the resistant starch, bioactive components, physicochemical and pasting properties of cardaba banana flour

被引：11
|
作者：
Falodun, Adedolapo Ibironke [1 ]
Ayo-Omogie, Helen Nwakego [1 ]
Awolu, Olugbenga Olufemi [1 ]
机构：
[1] Department of Food Science & Technology, Federal University of Technology, Akure, Nigeria
来源：
Acta Universitatis Cibiniensis - Series E: Food Technology | 2019年 / 23卷 / 01期
关键词：
D O I：
10.2478/aucft-2019-0005
中图分类号：
学科分类号：
摘要：
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页码：35 / 42
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