The effects of green banana flour fortification on volatiles compounds of bread: A fingerprinting approach
Author:
Funder
University of Otago
Publisher
Elsevier BV
Subject
Food Science
Reference48 articles.
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2. Influence of final baking technologies in partially baked frozen gluten-free bread quality;AGUILAR;Journal of Food Science,2015
3. Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour;AMINI KHOOZANI;International Journal of Biological Macromolecules,2019
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2. Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread;Potravinarstvo Slovak Journal of Food Sciences;2023-05-09
3. Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (Brassica oleracea L. var. sabellica) Powder;Applied Sciences;2022-12-20
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