Results 181 to 190 of about 3,909 (191)

STUDIES ON PASTING, MICROSTRUCTURE, SENSORY, AND NUTRITIONAL PROFILE OF PASTA INFLUENCED BY SPROUTED FINGER MILLET (ELEUCINA CORACANA) AND GREEN BANANA (MUSA PARADISIACA) FLOURS

Journal of Texture Studies, 2010
P Prabhasankar
exaly  

Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

Food Chemistry, 2014
Regine Schoenlechner
exaly  

Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods

Food and Bioprocess Technology, 2020
Hanna Elisia Araújo De Barros, Caio Natarelli, Iasnaia Maria de Carvalho Tavares   +2 more
exaly  

Green Banana Processing, Products and Functional Properties

2020
Jasim Ahmed
exaly  

Quality evaluation of steamed wheat bread substituted with green banana flour

2012
Aziah, Noor, L H Ho, Shazliana, Noor, Bhat, Rajeev   +3 more
openaire   +1 more source

The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)

Foods, 2019
Shiqi Huang, Mario M Martinez, Benjamin M Bohrer   +2 more
exaly  

The use of principle component and cluster analyses to differentiate banana pulp flours based on starch and dietary fiber components

International Journal of Food Sciences and Nutrition, 2009
Abbas F M Alkarkhi, AzharMat Mat Easa
exaly  

Rheological and functional properties of flours from banana pulp and peel

Starch/Staerke, 2010
Luis Arturo Bello-Pérez, Franco lajolo
exaly  

Utilization of overripe banana/plantain-maize composite flours for making doughnuts: physicochemical, functional, rheological and sensory characterization

Journal of Food Measurement and Characterization, 2020
exaly  

Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products

International Journal of Food Science and Technology, 2011
Khongsak Srikaeo, Peter A Sopade
exaly