Substitution of banana (Musa acuminata L. ev cavendishii) flour for the production of cake-like muffins
The study aimed to use banana flour as substitute to all-purpose in the production of cake-like muffins. Substitution of 20%, 30% and 40% banana flour from the total flour content of the adapted recipe was conducted. The products of the three formulation were subjected to Preference Ranking Test....
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2010
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