Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.)
Suresh Kumar Paramasivam, Arumugam Saravanan, Sheeba Narayanan, K.N. Shiva, I. Ravi, M. Mayilvaganan, Raman Pushpa, S. Uma
Topics & Concepts
AmyloseStarchFood scienceResistant starchCultivarGlycemic indexCrystallinityChemistryDifferential scanning calorimetryHorticultureBiotechnologyBiologyGlycemicPhysicsThermodynamicsCrystallographyInsulinFood composition and propertiesPhytase and its ApplicationsFood and Agricultural Sciences