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Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour
This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour. As carbohydrates and other functional active compounds make up the main composition of green bananas, unripe...
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| 出版年: | Molecules |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8038502/ https://ncbi.nlm.nih.gov/pubmed/33916867 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26072070 |
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