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Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour

Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour

Khoozani, Amir Amini; Kebede, Biniam; El-Din Ahmed Bekhit, Alaa

期刊名称LWT
作者Khoozani, Amir Amini; Kebede, Biniam; El-Din Ahmed Bekhit, Alaa
印刷ISSN0023-6438
文件大小380.27KB
发表时间2020-3
DOI10.1016/j.lwt.2020.109252

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