The Effect of Modified Kepok Banana (<i>Musa acuminata × balbisiana</i>) Starch Substitution on the Fat, Dietary Fiber, and Resistant Starch Content of Product Cookies
Kepok banana can be used as a functional food ingredient. Efforts were made to improve the functional properties of Kepok banana starch by modifying it by autoclaving cooling. Modified banana starch can be combined with other flours in food products. The study objective was to determine the effect o...
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| Glavni autori: | , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2024-02-01
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| Serija: | Engineering Proceedings |
| Teme: | |
| Online pristup: | https://www.mdpi.com/2673-4591/63/1/7 |
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