Integrating Text Mining and Network Analysis for Topic Detection from Published Articles on Banana Sensory Characteristics-Reference-Cited by-同舟云学术

Integrating Text Mining and Network Analysis for Topic Detection from Published Articles on Banana Sensory Characteristics

Published:2020-01-22 Issue: Volume: Page:
ISSN:
Container-title:Banana Nutrition - Function and Processing Kinetics
language:
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Author:

Jideani Victoria

Publisher

IntechOpen

Link

http://www.intechopen.com/download/pdf/66028

Reference34 articles.

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2. Soto-Maldonado C, Concha-Olmos J, Cáceres-Escobar G, Meneses-Gómez P. Sensory evaluation and glycaemic index of a food developed with flour from whole (pulp and peel) overripe banana (Musa cavendishii) discards. LWT—Food Science and Technology. 2018;92:569-575

3. Kumar V, Kumar Biswas A, Sahoo J, Kumar Chatli M, Sivakumar S. Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours. Journal of Food Science and Technology. 2013;50(6):1058-1067

4. Yangilar F. Effects of green banana flour on the physical, chemical and sensory properties of ice cream. Food Technology and Biotechnology. 2015;53(3):315-323

5. Zandonadi RP, Botelho RBA, Gandolfi L, Ginani JS, Montenegro FM, Pratesi R. Green banana pasta: An alternative for gluten-free diets. Journal of the Academy of Nutrition and Dietetics. 2012;112(7):1068-1072

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