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The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins
Banana are the most consumed fruit worldwide, due to their good flavour and nutritional characteristics; however, when the banana is very or over ripe, the acceptability by the consumer decreases, and in many cases the fruit must be discarded. An alternative to consume these fruits and revalue these...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7447685/ https://ncbi.nlm.nih.gov/pubmed/32903937 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04394-6 |
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