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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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:J Food Sci Technol
Egile Nagusiak: Soto-Maldonado, Carmen, Concha-Olmos, Jacqueline, Zúñiga-Hansen, María Elvira
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Springer India 2020
Gaiak:
Sarrera elektronikoa: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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