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Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour
This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour. As carbohydrates and other functional active compounds make up the main composition of green bananas, unripe...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8038502/ https://www.ncbi.nlm.nih.gov/pubmed/33916867 http://dx.doi.org/10.3390/molecules26072070 |