Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility

  1. Pico, J.
  2. Xu, K.
  3. Guo, M.
  4. Mohamedshah, Z.
  5. Ferruzzi, M.G.
  6. Martinez, M.M.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2019

Volumen: 297

Type: Article

DOI: 10.1016/J.FOODCHEM.2019.124990 GOOGLE SCHOLAR

Objectifs de Développement Durable