Effect of ripening on some physicochemical properties of cooking banana (Musa ABB Cardaba) pulp and flour-Reference-Cited by-同舟云学术

Effect of ripening on some physicochemical properties of cooking banana (Musa ABB Cardaba) pulp and flour

Published:2010-11-23 Issue:12 Volume:45 Page:2605-2611
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Ayo-Omogie Helen N.,Adeyemi Isaac A.,Otunola Ezekiel T.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02432.x/fullpdf

Reference59 articles.

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2. Effect of processing on the proximate, mineral, and pasting properties of whole flour made from some new plantain and banana hybrids pulp and peel mixture;Adeniji;Agro Science Journal of Tropical Agriculture, Food, Environment and Extension,2008

3. Evaluation of bunch characteristics and flour yield potential in black Sigatoka resistant plantain and banana hybrids;Adeniji;Global Journal of Pure and Applied Sciences,2006a

4. Determination of micronutrients and colour variability among new plantain and banana hybrids flour;Adeniji;World Journal of Chemistry,2006b

5. Nutritional composition of five new Musa hybrid cultivars: implications for adoption in human nutrition;Adeniji;Fruits,2007

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