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

Find People
Find Everything
About This Site
Edit My Profile
Login to Profiles
DIRECT2Experts
Help / FAQ

Announcement

You can now add alternative names! Click here to add other names that you've published under.

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

Pico J, Xu K, Guo M, Mohamedshah Z, Ferruzzi MG, Martinez MM. Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility. Food Chem. 2019 Nov 01; 297:124990.

View in: PubMed

subject areas

Antioxidants
Chromatography, High Pressure Liquid
Desiccation
Dietary Fiber
Flavonols
Flour
Freeze Drying
Hydroxybenzoates
Kinetics
Mass Spectrometry
Musa
Phenols
Starch

authors with profiles

Mario Ferruzzi