Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (<i>Cavendish</i> spp.) Flour
This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour. As carbohydrates and other functional active compounds make up the main composition of green bananas, unripe...
I tiakina i:
| Ngā kaituhi matua: | , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
MDPI AG
2021-04-01
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| Rangatū: | Molecules |
| Ngā marau: | |
| Urunga tuihono: | https://www.mdpi.com/1420-3049/26/7/2070 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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