Open AccessPhysicochemical and antioxidant properties of banana varieties and sensorial evaluation of jelly prepared from those varieties available in Sylhet region
Author(s) -
Abdullah As Sad,
Mozammel Hoque,
Wahidu Zzaman
Publication year - 2018
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs/7.2.2018.a8
Subject(s) - dpph , pulp (tooth) , food science , chemistry , antioxidant , banana peel , raw material , horticulture , biology , organic chemistry , pathology , medicine