Effect of the cross-linked reagent type on some morphological, physicochemical and functional characteristics of banana starch (Musa paradisiaca)

By R. Carmona‐García, M. M. Sánchez-Rivera, G. Mendez‐Montealvo, Bellanira Garza-Montoya, L. Bello‐Pérez. 2009

172 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/cbf72ad6e968ba519c857be111c2955aa227c02b

How researchers see this paper

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In Food Science

1. A. O. Ashogbon
2. E. Akintayo

In Nutrition and Dietetics

1. A. O. Ashogbon
2. E. Akintayo

Citations in the corpus

• Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, methodology): “This type of technique is intended to facilitate intra- and intermolecular bonds at random locations in the starch granules for their stabilization [3].”