Novel approach for the development of dietary fibre‐anthocyanin enriched functional bread from culinary banana bract
Author:
Affiliation:
1. Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
2. Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14678
Reference26 articles.
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3. Characterization of apple dietary fibres influencing the in vitro digestibility of wheat flour gel;Bae I.Y.;LWT‐Food Science & Techonology,2016
4. Stability of spray‐dried microencapsulated anthocyanins extracted from culinary banana bract;Begum Y.A.;International Journal of Food Properties,2017
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