The multiscale structure of banana starch related to the physicochemical, thermal, functional and digestibility characteristics: A review
Josué Moreno-Zaragoza, Cristina M. Rosell, Luís A. Bello‐Pérez
Topics & Concepts
StarchFood scienceChemistryChemical engineeringEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology