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Zheng, Z and Stanley, R and Gidley, MJ and Dhital, S, “Structural properties and digestion of green banana flour as a functional ingredient in pasta”, Food and Function, 7 (2) pp. 771-780. ISSN 2042-6496 (2016) [Refereed Article]
Data TypeValue
Type of ResearchApplied Research
Research DivisionEngineering
Research GroupFood Sciences
Research FieldFood Chemistry and Molecular Gastronomy (excl. Wine)
Research Objective DivisionManufacturing
Research Objective GroupProcessed Food Products and Beverages (excl. Dairy Products)
Research Objective FieldProcessed Fruit and Vegetable Products (incl. Fruit Juices)
Visit Item on eCitehttp://ecite.utas.edu.au/106519
Digital Object Identifierdoi:10.1039/c5fo01156f
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Number of Times Cited11