Open AccessEFFECT OF PRETREATMENTS AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF UNRIPE PLANTAIN FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKED DOUGH (AMALA)
Publication year - 2021
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2020.12.5.12
Subject(s) - food science , chemistry , sensory system , psychology , cognitive psychology