Non-starch contents affect the susceptibility of banana starch and flour to ozonation.
Cahyana Y, Titipanillah R, Mardawati E, Sukarminah E, Rialita T, Andoyo R, Djali M, Hanidah II, Setiasih IS, Handarini K.
Cahyana Y, et al.
J Food Sci Technol. 2018 May;55(5):1726-1733. doi: 10.1007/s13197-018-3085-2. Epub 2018 Mar 2.
J Food Sci Technol. 2018.
PMID: 29666525
Free PMC article.