The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures
Josephine Yee, Laura Román, Joana Pico, Andrés Aguirre‐Cruz, Luís A. Bello‐Pérez, Eric Bertoft, Mario M. Martínez
Topics & Concepts
AmylopectinAmyloseStarchCultivarMusa acuminataRetrogradation (starch)Branching (polymer chemistry)MusaceaeFood scienceChemistryPopulationBotanyHorticultureBiologyOrganic chemistryDemographySociologyBanana Cultivation and ResearchFood composition and properties