Proceedings of the 16th ASEAN Food Conference 2019
DOI: 10.5220/0009983303170321
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Functional Properties and Resistant Starch Content of Banana Flour and Its Application to Noodle Product

Jidapa Tangthanantorn
1
,
Santad Wichienchot
2
,
Piyarat Sirivongpaisal
3
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