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...

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Bibliografiske detaljer
Udgivet i:Food Sci Nutr
Main Authors: Adebayo‐Oyetoro, Abiodun Omowonuola, Ogundipe, Oladeinde Olatunde, Adeeko, Kehinde Nojeemdeen
Format: Artigo
Sprog:Inglês
Udgivet: John Wiley and Sons Inc. 2015
Fag:
Original Research
Online adgang: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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