Changes of Compositions and Physicochemical Properties of Banana Starch During Ripening
碩士 === 靜宜大學 === 食品營養學系 === 103 === The objectives of this study were to investigate the changes of starch content and physicochemical properties of banana flours and banana starch in the different ripening stages. Unripe banana were treated with ethylene gas and stored at low temperature (15℃) for s...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/77563187795772275363 |