Banana Powder as an Additive to Common Wheat Pasta

This study aimed to analyse the effect of dried banana powder (BP) on common wheat pasta characteristics. Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP. Control pasta without BP addition was also prepared. Pasta quality parameters including texture, colour, cooking characteris...

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Detalles Bibliográficos
Autores principales: Biernacka, Beata, Dziki, Dariusz, Różyło, Renata, Gawlik-Dziki, Urszula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023123/
https://www.ncbi.nlm.nih.gov/pubmed/31948070
http://dx.doi.org/10.3390/foods9010053

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023123/
https://www.ncbi.nlm.nih.gov/pubmed/31948070
http://dx.doi.org/10.3390/foods9010053

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