Optimization of pre-gelatinization conditions of unripe local banana starch (Musa balbisiana var. Abu) using response surface methodology

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Optimization of pre-gelatinization conditions of unripe local banana starch (Musa balbisiana var. Abu) using response surface methodology

Green or unripe banana is the newly potential low cost sources for starch, but its native state demonstrated some limitations in the application in food industries. These limitations can be overcome by modification and one of the modification methods that is non-laborious and inexpensive is the pre-...

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Bibliographic Details
Published in:	Food Research
Main Author:	Nor Sham N.N.I.; Ab Mutalib S.R.; Ahmad N.; Yusoff A.
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2024
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85198331708&doi=10.26656%2ffr.2017.8%28S3%29.3&partnerID=40&md5=ecf07bc52ff0a906eb177b6c8c2dcbd2

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