Pasting and physical properties of green banana flours and pastas
Viscosity and physical properties of flours and pastas prepared from four cultivars of green bananas (namely Pisang Berangan, Pisang Nangka, Pisang Tanduk, and Pisang Nipah) have been evaluated. The moisture content and water activity of banana flours were found in the range of 7.71%-8.50% wet basis...
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| 主要な著者: | , , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2018
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/66328/1/%2846%29.pdf http://psasir.upm.edu.my/id/eprint/66328/ http://www.ifrj.upm.edu.my/25%20(06)%202018/(46).pdf |
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