Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour
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- 作者：Nazlı Savlak ; nazli.yeyinli@cbu.edu.tr" class="auth_mail" title="E-mail the corresponding author ; Burcu Tü ; rker burcupekmez07@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Nazlıcan Yeşilkanat nazlicanyesilkanat@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Unripe banana flour ; Particle size ; Physical properties ; Functional properties
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 December 2016
- 年：2016
- 卷：213
- 期：Complete
- 页码：180-186
- 全文大小：312 K
文摘
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Unripe banana flour having four different particle size range were characterized.
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Physical and functional properties of unripe banana flour were determined.
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Particles under 212 μ had lower rate of wettability than the other particle ranges.
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Correlations between particle size and wettability, color, WAI were significant.