Physico-chemical and functional properties of unripe plantain and Bambara groundnut flour blends for doughnut production
This study evaluated the quality characteristics of doughnuts made from blend of plantain (PF) and Bambara groundnut (BGF). Four blends specifically PF90%:BGF10%, PF85%:BGF15%, PF80%:BGF20% and PF75%:BGF25% were formulated. Their composition and functional properties as well as attributes of the dou...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Taylor & Francis Group
2025-12-01
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| মালা: | Cogent Food & Agriculture |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2420470 |
| ট্যাগগুলো: |
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