Chemical and biochemical aspects of developing culinary banana (Musa ABB) 'Kachkal'

Author： Makarious A.S.   El-Sayed Abdo A.   Bashter I.I.   Kansouh W.A.   Liang T.-Y.   Zhi Y.   Z. R.W.   Chen W.   Goswami B.   Borthakur A.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.55, Iss.2, 1996-01, pp. : 169-172

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Nutritional composition, microbial status, functional and sensory properties of infant diets formulated from cooking banana fruits (Musa spp, ABB genome) and fermented bambara groundnut ( Vigna subterranean L. Verdc ) seeds

By Ijarotimi O.S.  

Nutrition & Food Science, Vol. 38, Iss. 4, 2008-07 ,pp. : 325-340

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Mineral composition of the banana (Musa acuminata) from the island of Tenerife

By Hardisson A.   Rubio C.   Baez A.   Martin M.   Alvarez R.   Diaz E.  

Food Chemistry, Vol. 73, Iss. 2, 2001-05 ,pp. : 153-161

Elsevier

Access to resources Recommend Favorite

Anthocyanins from banana bracts (Musa X paradisiaca) as potential food colorants

By Alexandra Pazmino-Duran E.   Giusti M.M.   Wrolstad R.E.   Gloria M.B.A.  

Food Chemistry, Vol. 73, Iss. 3, 2001-05 ,pp. : 327-332

Elsevier

Access to resources Recommend Favorite

Chemical compositions and glycemic responses to banana varieties

By Hettiaratchi U. P. K.   Ekanayake S.   Welihinda J.  

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 4, 2011-06 ,pp. : 307-309

Informa Healthcare

Access to resources Recommend Favorite

Emerging technologies: chemical aspects

By Butz P.   Tauscher B.  

Food Research International, Vol. 35, Iss. 2, 2002-01 ,pp. : 279-284

Elsevier

Access to resources Recommend Favorite