Quality attributes of the developed banana flour: Effects of drying methods

The study aims to investigate the effects of different drying methods on the changes in functional properties, physicochemical composition, bioactive compounds, antioxidant activity, sensory attributes, and microstructural quality of the banana flours. Two local banana cultivars, Mehersagar and Sabr...

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Detalles Bibliográficos
Autores principales: Alam, Mahfujul, Biswas, Mrityunjoy, Hasan, Mir Meahadi, Hossain, Md Faruk, Zahid, Md Ashrafuzzaman, Al-Reza, Md Sajib, Islam, Tarikul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10372653/
https://www.ncbi.nlm.nih.gov/pubmed/37519739
http://dx.doi.org/10.1016/j.heliyon.2023.e18312

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10372653/
https://www.ncbi.nlm.nih.gov/pubmed/37519739
http://dx.doi.org/10.1016/j.heliyon.2023.e18312

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