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The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)
The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk den...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915601/ https://www.ncbi.nlm.nih.gov/pubmed/31752301 http://dx.doi.org/10.3390/foods8110586 |