Chemical characterization of banana flour (1999)
- Authors:
- USP affiliated authors: CORDENUNSI, BEATRIZ ROSANA - FCF ; LAJOLO, FRANCO MARIA - FCF
- Unidade: FCF
- Subjects: NUTRIÇÃO; BIOQUÍMICA DE ALIMENTOS; BANANA
- Language: Inglês
- Imprenta:
- Publisher: Institute of Food Technologists
- Publisher place: Chicago
- Date published: 1999
- Source:
- Título do periódico: Book of Abstracts
- Conference titles: IFT Annual Meeting
-
ABNT
CORDENUNSI-LYSENKO, Beatriz Rosana e MOTA, R. V. e LAJOLO, Franco Maria. Chemical characterization of banana flour. 1999, Anais.. Chicago: Institute of Food Technologists, 1999. . Acesso em: 24 abr. 2024. -
APA
Cordenunsi-Lysenko, B. R., Mota, R. V., & Lajolo, F. M. (1999). Chemical characterization of banana flour. In Book of Abstracts. Chicago: Institute of Food Technologists. -
NLM
Cordenunsi-Lysenko BR, Mota RV, Lajolo FM. Chemical characterization of banana flour. Book of Abstracts. 1999 ;[citado 2024 abr. 24 ] -
Vancouver
Cordenunsi-Lysenko BR, Mota RV, Lajolo FM. Chemical characterization of banana flour. Book of Abstracts. 1999 ;[citado 2024 abr. 24 ] - Influência do ácido indol-acético sobre enzimas do metabolismo amido-sacarose em bananas durante o amadurecimento
- Purificacao da enzima sacarose fosfato sintase de bananas pre-climatericas e climatericas
- Caracterizacao da sacarose fosfato sintase de bananas pre-climatericas e climatericas
- Purificacao e caracterizacao parcial da sacarose sintase de banana (musa cavendishii var. Nanicao)
- Sucrose synthase and sucrose phosphate synthase in bananas: evidence of control at the protein synthesis level during ripening
- Comportamento das enzimas da parede celular de mamoes (carica papaya l. Cv. Solo) irradiados, durante o amadurecimento
- Banana starch granule-associated proteins viewed by immunofluorescence microscopy
- Structural characteristics of starch granule studied during banana ripening
- Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns
- Composition and functional properties of banana flour from different varieties
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