ABSTRACT
Abstract ....................................................................................................108 Effect of Modified Resistant Starch of Culinary Banana on Physicochemical, Functional, Morphological, Diffraction, and Thermal Properties 5.1 Introduction .....................................................................................108 5.2 Materials and Methods .................................................................... 110 5.3 Results and Discussion ................................................................... 114 5.4 Conclusion ......................................................................................131 Effect of Partial Replacement of Wheat Flour with Type III Resistant Starch and Flour of Culinary Banana on the Chemical Composition, Textural Properties, and Sensory Quality of Brown Bread
5.5 Introduction .....................................................................................133 5.6 Materials and Methods ....................................................................134 5.7 Results and Discussion ...................................................................139 5.8 Conclusion ......................................................................................151 Keywords .................................................................................................151 References ................................................................................................152
PRERNA KHAWAS and SANKAR CHANDRA DEKA*
