Wang, Y., Zhang, M., Mujumdar, A., & ENGINEERING, M. (2014). Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks.

Wang, Y., M. Zhang, A.S Mujumdar, و MECHANICAL ENGINEERING. Influence of Green Banana Flour Substitution for Cassava Starch On the Nutrition, Color, Texture and Sensory Quality in Two Types of Snacks. 2014.

Wang, Y., M. Zhang, A.S Mujumdar, و MECHANICAL ENGINEERING. Influence of Green Banana Flour Substitution for Cassava Starch On the Nutrition, Color, Texture and Sensory Quality in Two Types of Snacks. 2014.