Enhancing enzymatic resistance of green Saba banana flour by pullulanase debranching and autoclave-cooling treatment

Flour or starch with low digestibility has long known to demonstrate beneficial physiological effects to human health. Various methods had been employed to enhance the indigestible starch content of the starch/flour from various botanical origin. In the present study, green Saba banana flour was sub...

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Bibliographic Details

Main Authors:	Lee, Jau Shya, Ramlah George @ Mohd. Rosli, NurDiyana Yusoff, Fong, Jo Ann
Format:	Article
Language:	en en
Published:	UniSE Press 2021
Subjects:	TX341-641 Nutrition. Foods and food supply
Online Access:	https://eprints.ums.edu.my/id/eprint/33002/1/Enhancing%20enzymatic%20resistance%20of%20green%20Saba%20banana%20flour%20by%20pullulanase%20debranching%20and%20autoclave-cooling%20treatment.pdf https://eprints.ums.edu.my/id/eprint/33002/3/Enhancing%20enzymatic%20resistance%20of%20green%20Saba%20banana%20flour%20by%20pullulanase%20debranching%20and%20autoclave-cooling%20treatment%20_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/33002/ http://tost.unise.org/pdfs/vol8/no3-3/ToST-CoFA2020-552-559-OA.pdf
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