Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber
The aim of this study was to evaluate the effect of two different concentrations of banana peels BP (5% and 10%) as a partial replacement for wheat flour on physicochemical and sensory properties of Egyptian balady flat bread. The peel powder (0.50 mm size) from banana was prepared from their dried...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2016-12-01
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| coleção: | Annals of Agricultural Sciences |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S0570178316300227 |
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