Amidothèque
Banana (flour)
Banana (flour) image(s)
NAME
English Name :
Banana (flour)
French Name :
Banane (farine)
SOURCE
Organ :
fruit
Sample origin :
INRA Nantes
MORPHOLOGY
Size :
10-50 µm
Shape :
elongated
STRUCTURE
Allomorph :
C
Waxy :
no
REFERENCES
Bibliographical reference(s) :
Swelling-solubility characteristics, granule size distribution and rheological behavior of banana (Musa paradisiaca) starch.
M.C Nunez-Santiago, L.A Beelo-Pérez, A. Tecante.
Carbohydrate polymers 56 (2004), 65-75.
Changes of banan starch by chemical and physical modification.
Krzysztof N. Waliszewski, Maria A. Aparicio, Luis A.Bello, Jose A. Monroy.
Carbohydrate Polymers 52 (2003), 237-242.
Determination of the Molecular and Structural Characteristics of Okenia, Mango, and Banana Starches.
C.E. Millan-Testa, M.G. Mendez-Montealvo, M.-A. Ottenhof, I.A. Farhat, and L.A. Bello-Pérez.
J.Agric. Food Chem. 53 (2005), 495-501.
M.C Nunez-Santiago, L.A Beelo-Pérez, A. Tecante.
Carbohydrate polymers 56 (2004), 65-75.
Changes of banan starch by chemical and physical modification.
Krzysztof N. Waliszewski, Maria A. Aparicio, Luis A.Bello, Jose A. Monroy.
Carbohydrate Polymers 52 (2003), 237-242.
Determination of the Molecular and Structural Characteristics of Okenia, Mango, and Banana Starches.
C.E. Millan-Testa, M.G. Mendez-Montealvo, M.-A. Ottenhof, I.A. Farhat, and L.A. Bello-Pérez.
J.Agric. Food Chem. 53 (2005), 495-501.
Link(s) :
