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The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility
The use of Whole Green Banana Flour (WGBF) in bread production may be a strategy to improve the nutritional profile of bread, but the extent of improvement may depend on the processing conditions of the flour. Therefore, WGBF was produced using two methods (freeze-drying and air-oven drying) and was...
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| Vydáno v: | Foods |
|---|---|
| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2020
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7073709/ https://ncbi.nlm.nih.gov/pubmed/32033343 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9020152 |
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