Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks-Reference-Cited by-同舟云学术

Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks

Published:2012-06 Issue:1 Volume:47 Page:175-182
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Wang Yingqiang,Zhang Min,Mujumdar Arun S.

Funder

863-HI-TECH Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

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