Results 151 to 160 of about 23,248 (160)

Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

LWT - Food Science and Technology, 2009
Luis Arturo Bello-Pérez, Carmen Cecília Tadini   +1 more
exaly  

Green banana (Musa cavendishii) flour obtained in spouted bed – Effect of drying on physico-chemical, functional and morphological characteristics of the starch

Industrial Crops and Products, 2013
Edna R. Amante, Daiana Cardoso De Oliveira, Luiza Helena Meller da SIlva   +2 more
exaly  

Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour

LWT - Food Science and Technology, 2020
Amir Amini Khoozani, Biniam Kebede, Alaa El-Din A Bekhit   +2 more
exaly  

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers

Meat Science, 2016
Jose Manuel Lorenzo Rodriguez, Bibiana A Alves Dos Santos, Alexandre José Cichoski   +2 more
exaly  

Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks

LWT - Food Science and Technology, 2012
Min Zhang, Arun S Mujumdar
exaly  

Quality evaluation of steamed wheat bread substituted with green banana flour

2012
Aziah, Noor, L H Ho, Shazliana, Noor, Bhat, Rajeev   +3 more
openaire   +1 more source

Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration

LWT - Food Science and Technology, 2015
Gustavo C Dacanal, Carmen Cecília Tadini   +1 more
exaly  

Functional, Thermal and Structural Properties of Green Banana Flour (cv. Giant Cavendish) by De-astringency, Enzymatic and Hydrothermal Treatments

Plant Foods for Human Nutrition, 2022
exaly  

Molecular structure and digestibility of banana flour and starch

Food Hydrocolloids, 2017
Yan Hong, Zhengbiao Gu, Zhaofeng Li
exaly  

Chemical composition and in vitro starch digestibility of green banana (cv. Giant Cavendish) flour and its derived autoclaved/debranched powder

LWT - Food Science and Technology, 2015
exaly