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Quality assessment and consumer acceptability of bread from wheat and fermented banana flour
Bread was produced from wheat flour and fermented unripe banana using the straight dough method. Matured unripe banana was peeled, sliced, steam blanched, dried and milled, and sieved to obtain flour. The flour was mixed with water and made into slurry and allowed to stand for 24 h after which it wa...
Guardat en:
| Publicat a: | Food Sci Nutr |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4867756/ https://ncbi.nlm.nih.gov/pubmed/27247766 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.298 |
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