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Agama-Acevedo, E. et al. Estructura interna de los gránulos de almidón de plátano mediante gelatinización química superficial: propiedades morfológicas, fisicoquímicas y moleculares. Rev. Mex. Ing. Quím, Abr 2015, vol.14, no.1, p.73-80. ISSN 1665-2738

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de la Rosa-Millán, J. et al. Effect of cooking, annealing and storage on starch digestibility and physicochemical characteristics of unripe banana flour. Rev. Mex. Ing. Quím, 2014, vol.13, no.1, p.151-163. ISSN 1665-2738

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