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Nutrient Composition and Sensory Evaluation of Ripe Banana Slices and Bread Prepared from Ripe Banana and Wheat Composite Flours

by Joseph Adubofuor, Isaac Amoah, Vida Batsa, Pearl Boamah Agyekum and Josephine Akuba Buah

American Journal of Food and Nutrition. 2016, 4(4), 103-111. DOI: 10.12691/ajfn-4-4-3
Pub. Date: June 30, 2016Views: 16038 Downloads: 13121Like: 4

Gros Michel flour Medium Cavendish flour sensory evaluation banana-wheat flour bread ripe banana slices

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