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...
I tiakina i:
| Ngā kaituhi matua: | , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Taylor & Francis Group
2025-12-01
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| Rangatū: | Cogent Food & Agriculture |
| Ngā marau: | |
| Urunga tuihono: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2420470 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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