Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks

Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks

10.1016/j.lwt.2011.12.011

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Bibliographic Details
Main Authors: Wang, Y., Zhang, M., Mujumdar, A.S.
Other Authors: MECHANICAL ENGINEERING
Format: Article
Published: 2014
Subjects:
Cassava starch
Green banana flour
Nutrition
Sensory quality
Snack foods
Texture
Online Access:http://scholarbank.nus.edu.sg/handle/10635/60528
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Institution: National University of Singapore

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http://scholarbank.nus.edu.sg/handle/10635/60528

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