Jidapa Tangthanantorn, S. Wichienchot, P. Sirivongpaisal
{"title":"Functional Properties and Resistant Starch Content of Banana Flour and Its Application to Noodle Product","authors":"Jidapa Tangthanantorn, S. Wichienchot, P. Sirivongpaisal","doi":"10.5220/0009983303170321","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"553 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proceedings of the 16th ASEAN Food Conference","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5220/0009983303170321","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}