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...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Taylor & Francis Group
2025-12-01
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| Col·lecció: | Cogent Food & Agriculture |
| Matèries: | |
| Accés en línia: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2420470 |
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