Development and utilization of señorita banana (Musa Sapientum Linn.) flour
The effect of stage of maturity of Senorita bananas (Musa sapientum, Linn.) (unripe, rare ripe and fully ripe) on the quality of banana flour was determined by evaluating the physico-chemical and sensorial characteristics of the fruit and flour used in polvoron prepared with a 25% substitution of wh...
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| Diğer Yazarlar: | |
| Materyal Türü: | Tez |
| Dil: | English |
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1989.
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