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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2014
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sg-nus-scholar.10635-605282023-10-27T08:04:26Z Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks Wang, Y. Zhang, M. Mujumdar, A.S. MECHANICAL ENGINEERING Cassava starch Green banana flour Nutrition Sensory quality Snack foods Texture 10.1016/j.lwt.2011.12.011 LWT - Food Science and Technology 47 1 175-182 LBWTA 2014-06-17T06:24:18Z 2014-06-17T06:24:18Z 2012-06 Article Wang, Y., Zhang, M., Mujumdar, A.S. (2012-06). Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks. LWT - Food Science and Technology 47 (1) : 175-182. ScholarBank@NUS Repository. https://doi.org/10.1016/j.lwt.2011.12.011 00236438 http://scholarbank.nus.edu.sg/handle/10635/60528 000301750100026 Scopus |
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National University of Singapore |
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NUS Library |
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Asia |
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Singapore Singapore |
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NUS Library |
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ScholarBank@NUS |
| topic |
Cassava starch Green banana flour Nutrition Sensory quality Snack foods Texture |
| spellingShingle |
Cassava starch Green banana flour Nutrition Sensory quality Snack foods Texture Wang, Y. Zhang, M. Mujumdar, A.S. Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks |
| description |
10.1016/j.lwt.2011.12.011 |
| author2 |
MECHANICAL ENGINEERING |
| author_facet |
MECHANICAL ENGINEERING Wang, Y. Zhang, M. Mujumdar, A.S. |
| format |
Article |
| author |
Wang, Y. Zhang, M. Mujumdar, A.S. |
| author_sort |
Wang, Y. |
| title |
Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks |
| title_short |
Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks |
| title_full |
Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks |
| title_fullStr |
Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks |
| title_full_unstemmed |
Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks |
| title_sort |
influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks |
| publishDate |
2014 |
| url |
http://scholarbank.nus.edu.sg/handle/10635/60528 |
| _version_ |
1781781862260146176 |