Effects of using green banana flour as a substitute for wheat flour on the production of chiffon cakes
The flour made from green bananas contains a lot of resistant starch and can be used in the baking and confectionery sectors as a fiber source to create functional foods like functional cakes. The purpose of this study was to develop a formal chiffon cake. Green banana flour (GBF) was substituted fo...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Mahasarakham University
2023-08-01
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| Series: | Food Agricultural Sciences and Technology (FAST) |
| Assuntos: | |
| Acceso en liña: | https://ph02.tci-thaijo.org/index.php/stej/article/view/248981/168937 |
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