Evaluation of the preparations and physicochemical properties of citric acid-modified green banana starch
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 106 === Banana is rich in a variety of functional materials, especially resistant starch in green bananas. Resistant starch can be degraded during cooking, and thus the industrial applicability is limited by the reduction in the resistant starch levels. The objec...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/v8aft2 |