Impact of drying methods on banana flour in the gluten-free bread quality
Author:
Funder
Escuela Superior Politécnica del Litoral
Secretaría de Educación Superior, Ciencia, Tecnología e Innovación
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
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3. Nutritional potential of green banana flour obtained by drying in spouted bed;Bezerra;Revista Brasileira de Fruticultura,2013
4. Molecular structure and digestibility of banana flour and starch;Bi;Food Hydrocolloids,2017
5. Effect of waxy flour blends on dough rheology and bread quality;Blake;International Journal of Food Science and Technology,2015
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