Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder

Lignende værker

• Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage
  af: Eneide Taumaturgo Macambira Braga FERNANDES, et al.
  Udgivet: (2016-01-01)
• Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage
  af: Eneide Taumaturgo Macambira BragaFERNANDES, et al.
  Udgivet: (2016)
• Estabilidade da pré-mistura de bolo elaborada com 60% de farinha de banana verde Stability of cake pre-mixture made with 60% of green banana flour
  af: Antonia de Maria Borges, et al.
  Udgivet: (2010-02-01)
• Caracterização da farinha de banana verde Green banana flour characterization
  af: Antonia de Maria Borges, et al.
  Udgivet: (2009-06-01)
• The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours
  af: Fenny Indah Sari, et al.
  Udgivet: (2019-09-01)