Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch
Unripe banana flour (UBF) is a starchy food that contains a high proportion of indigestible compounds as resistant starch (RS), and non-starch polysaccharides. Therefore this study was designed to examine the effect of adding unripe banana flour as a source of resistant starch to prepare some baker...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Árabe |
| Publicado em: |
Mansoura University, Faculty of Agriculture
2017-10-01
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| Colecção: | Journal of Food and Dairy Sciences |
| Assuntos: | |
| Acesso em linha: | https://jfds.journals.ekb.eg/article_38925_ceebfdd9fcac58824396bbcb941a0e85.pdf |
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