Utilization of flour from off-grade unripe cavendish banana in noodles and baked products
The abundance of off-grade Cavendish bananas may translate into an abundance of nutrient-dense and gluten-free banana flour. This study determined the optimum level of unpeeled (UUBF) and peeled unripe banana flour (PUBF) that can be substituted for wheat flour in egg noodles, chiffon cake, and tart...
| Veröffentlicht in: | Banwa Vol. Supplement 1, no. Abstracts from ICAEM (Nov. 2019), 55 |
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| 1. Verfasser: | |
| Weitere Verfasser: | , , , , |
| Format: | Artikel |
| Sprache: | English |
| Veröffentlicht: |
2019
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