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Research Output Details
| 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 Type | Value |
|---|---|
| Type of Research | Applied Research |
| Research Division | Agricultural, Veterinary and Food Sciences |
| Research Group | Food sciences |
| Research Field | Food chemistry and food sensory science |
| Research Objective Division | Manufacturing |
| Research Objective Group | Processed food products and beverages (excl. dairy products) |
| Research Objective Field | Processed fruit and vegetable products (incl. juices) |
| Visit Item on eCite | http://ecite.utas.edu.au/106519 |
| Digital Object Identifier | doi:10.1039/c5fo01156f |
| Scopus Source URL | View the full record on Scopus |
| Scopus Citing URL | View the list of citing articles on Scopus |
| Web of Science® Source URL | View the full record on Web of Science® |
| Web of Science® Citing URL | View the list of citing articles on Web of Science® |
| Web of Science® Related URL | View the list of related articles on Web of Science® |
| Number of Times Cited | 30 |