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Application of green banana flour for partial substitution of wheat flour in sliced bread
The objective of this work was to develop a sliced bread product with green banana flour in order to obtain high resistant starch content and good acceptance. Four bread formulations were studied, at concentrations of 0% (control), 15%, 20% and 25% green banana flour (Terra Maranhão variety). The gr...
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| Pubblicato in: | Semina: Ciências Agrárias |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Universidade Estadual de Londrina
2018
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=445759861008 https://www.redalyc.org/journal/4457/445759861008/ https://www.redalyc.org/journal/4457/445759861008/html/ https://www.redalyc.org/journal/4457/445759861008/445759861008.epub https://www.redalyc.org/journal/4457/445759861008/movil |
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