Banana Based Composite Flour Blends for the Development of Low Gluten Convenience food
Author:
Funder
Department of Biotechnology , Ministry of Science and Technology
Publisher
Springer Science and Business Media LLC
Subject
General Agricultural and Biological Sciences,General Environmental Science
Link
https://link.springer.com/content/pdf/10.1007/s40011-023-01462-7.pdf
Reference26 articles.
1. Choo CL, Aziz NAA (2010) Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles. Food Chem 119(1):34–40. https://doi.org/10.1016/j.foodchem.2009.05.004
2. Kumar PS, Saravanan A, Sheeba N, Uma S (2019) Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.). LWT- Food Sci Technol 116:108524. https://doi.org/10.1016/j.lwt.2019.108524
3. Singh B, Singh JP, Kaur A, Singh N (2016) Bioactive compounds in banana and their associated health benefits - a review. Food Chem 206:1–11. https://doi.org/10.1016/j.foodchem.2016.03.033
4. Keran DA, Kumar PS, Pushpavalli S, Uma S (2022) In-vitro digestibility, textural and quality characteristics of ditalini pasta fortified with green banana flour and its type-IV modified starch. Int J Food Sci Technol 57(7):4656–4672. https://doi.org/10.1111/ijfs.15806
5. Singh P, Wani AA, Goyal GK (2011) Prolonging the shelf life of ready-to-serve pizza through modified atmosphere packaging: effect on textural and sensory quality. Food Nutr Sci 02(07):785–792. https://doi.org/10.4236/fns.2011.27108
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