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Articles

Lintnerization of banana starch isolated from underutilized variety: morphological, thermal, functional properties, and digestibility

Lintnerización del almidón de plátano aislado a partir de una variedad subutilizada: propiedades morfológicas, térmicas, funcionales y de digestibilidad

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Pages 3-9 | Received 27 Oct 2013, Accepted 06 Mar 2014, Published online: 04 Jul 2014

References

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