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Evaluation of quality characteristics of rice cakes containing different varieties of bananas
- Source :
- International Journal of Food Properties, Vol 26, Iss 1, Pp 1445-1456 (2023)
- Publication Year :
- 2023
- Publisher :
- Taylor & Francis Group, 2023.
-
Abstract
- ABSTRACTIn this study, the quality characteristics of the following foodstuffs were studied: waxy rice, three varieties of Taiwanese banana, and banana rice cakes prepared using ripe or unripe fruit. The proportions of resistant starch (RS), total starch, and amylose were significantly higher in the ripe bananas than in the unripe bananas (p
Details
- Language :
- English
- ISSN :
- 10942912 and 15322386
- Volume :
- 26
- Issue :
- 1
- Database :
- Directory of Open Access Journals
- Journal :
- International Journal of Food Properties
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.89092edc70d40bd83590b4e11e06e11
- Document Type :
- article
- Full Text :
- https://doi.org/10.1080/10942912.2023.2219858