Sourdough bread innovation with green banana flour seen from its physical and sensory characteristics
Introduction: Green banana flour (GBF), rich in resistant starch and dietary fiber, has gained attention as a functional ingredient for improving gut health and metabolic regulation. While GBF has been applied in conventional bread, its effect on sourdough bread remains underexplored. This study ai...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Faculty of Agriculture, University of Yudharta Pasuruan
2025-09-01
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| coleção: | AGROMIX |
| Assuntos: | |
| Acesso em linha: | https://jurnal.yudharta.ac.id/v2/index.php/AGROMIX/article/view/6415 |
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