The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility

The use of Whole Green Banana Flour (WGBF) in bread production may be a strategy to improve the nutritional profile of bread, but the extent of improvement may depend on the processing conditions of the flour. Therefore, WGBF was produced using two methods (freeze-drying and air-oven drying) and was...

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Detalles Bibliográficos
Autores principales: Amini Khoozani, Amir, Kebede, Biniam, Birch, John, Bekhit, Alaa El-Din Ahmed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073709/
https://www.ncbi.nlm.nih.gov/pubmed/32033343
http://dx.doi.org/10.3390/foods9020152

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073709/
https://www.ncbi.nlm.nih.gov/pubmed/32033343
http://dx.doi.org/10.3390/foods9020152

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