Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour-Reference-Cited by-同舟云学术

Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour

Published:2013-08 Issue:1-4 Volume:139 Page:532-539
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ho Lee-Hoon,Abdul Aziz Noor Aziah,Azahari Baharin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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3. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents;Alothman;Food Chemistry,2009

4. Official method of the Association of Official Analytical Chemists;AOAC,1995

5. AOAC (1997). Official Methods of Analysis of AOAC International (16th ed.). Washington, DC.

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