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In vitro digestibility, physicochemical, thermal and rheological properties of banana starches

R G Utrilla-Coello1, M E Rodríguez-Huezo, H Carrillo-Navas

  • 1Universidad Autónoma Metropolitana-Iztapalapa, Departamento de Ingeniería de Procesos e Hidráulica, Apartado Postal 55-534, México, D.F. 09340, Mexico; Centro de Desarrollo de Productos Bióticos (CEPROBI), Instituto Politécnico Nacional, Yautepec, Morelos, Mexico.

Carbohydrate Polymers
|December 5, 2013
PubMed

Keywords:
Banana starchIn vitro digestibilityPhysicochemical propertiesRheologyThermal properties

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