Open AccessEffects of Drying on the Physicochemical and Functional Properties of Green Banana (<i>Musa sapientum</i>) Flour and Development of Baked Product
Author(s) -
S. M. Asif-Ul-Alam,
Md Zohurul Islam,
Md. Mozammel Hoque,
K. Monalisa
Publication year - 2014
Publication title -
american journal of food science and technology
Language(s) - English
Resource type - Journals
eISSN - 2333-4827
pISSN - 2333-4835
DOI - 10.12691/ajfst-2-4-4
Subject(s) - food science , chemistry , flavor , freeze drying , water content , wheat flour , dietary fiber , moisture , proximate , water activity , chromatography , geotechnical engineering , organic chemistry , engineering
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