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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: 16038Downloads: 13121
Gros Michel flour Medium Cavendish flour sensory evaluation banana-wheat flour bread ripe banana slices
Abstract Full Text PDF (441 KB) Full Text HTML Full Text ePUB (4836 KB)
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