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Banana Powder as an Additive to Common Wheat Pasta

This study aimed to analyse the effect of dried banana powder (BP) on common wheat pasta characteristics. Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP. Control pasta without BP addition was also prepared. Pasta quality parameters including texture, colour, cooking characteris...

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Bibliografski detalji
Izdano u:Foods
Glavni autori: Biernacka, Beata, Dziki, Dariusz, Różyło, Renata, Gawlik-Dziki, Urszula
Format: Artigo
Jezik:Inglês
Izdano: MDPI 2020
Teme:
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7023123/
https://ncbi.nlm.nih.gov/pubmed/31948070
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010053
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