Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough time

Author:

Al-Sahlany Shayma Thyab Gddoa,Al-musafer Alaa Mohammed Salih

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences

Reference31 articles.

1. AACC Method no 54-21, 2000. Approved Methods (formerly Cereal laboratory methods, 7th ed.) of the American Association of Cereal Chemists, American Association of Cereal Chemists, St Paul, MN.

2. Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat taro flour composite bread;Abera;Food Sci. Nutrit.,2017

3. Potential of plantain peels flour (Musa paradisiaca L.) as a source of dietary fiber and antioxidant compound;Agama-Acevedo;CyTA-J. Food,2016

4. Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues;Babbar;Food Res. Int.,2011

5. The Effects of Cephalaria syriaca flour on the quality of sunn pest (Eurygaster integriceps)-damaged wheat;Başar;J. Food Qual.,2016

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