Optimizing extrusion for maximum resistant starch: Unlocking the potential of banana flour
Banana starch, particularly rich in resistant starch type 2 (RS2), is known for its physiological benefits, but it lacks thermal stability compared to resistant starch type 3 (RS3). This study explored the use of twin-screw extrusion to modify native starch into the more thermally stable RS3 in bana...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/120676/1/120676.pdf http://psasir.upm.edu.my/id/eprint/120676/ https://linkinghub.elsevier.com/retrieve/pii/S2772275925000255 |
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