Physicochemical changes and <i>in vitro</i> digestibility of three banana starches at different maturity stages.

Highly significant relationship (r = 0.233, P < 0.05) were found between peak gelatinization temperatures and starch apparent amylose content.

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T o , T p , and T c showed a trend of first increasing, then dfenecreasing in MC cultivar, significantly decreased in MP cultivar, and no significant changes in MH cultivar as growth progressed.

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