Caricamento...
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...
Salvato in:
| Pubblicato in: | J Food Sci Technol |
|---|---|
| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2020
|
| Soggetti: | |
| Accesso online: | 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 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|