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Effects of Drying on the Physicochemical and Functional Properties of Green Banana (Musa sapientum) Flour and Development of Baked Product
by S.M. Asif-Ul-Alam, Md Zohurul Islam, Md Mozammel Hoque and Kamrunnaher Monalisa
American Journal of Food Science and Technology. 2014, 2(4), 128-133. DOI: 10.12691/ajfst-2-4-4
Pub. Date: August 18, 2014Views: 22197Downloads: 14146Citations: 6
banana flour supplemented biscuits freeze drying hot air drying functional properties physicochemical properties sensory quality
Abstract Full Text PDF (125 KB) Full Text HTML Full Text ePUB (149 KB)
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