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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| Main Authors: | , , |
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| 格式: | Article |
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2014
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| 在線閱讀: | http://scholarbank.nus.edu.sg/handle/10635/60528 |
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| 機構: | National University of Singapore |