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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...

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Detalles Bibliográficos
Autores principales:	Thakaeng, Pakathip, Boonloom, Thitirat, Rawdkuen, Saroat
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
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

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