Manufacturing technology of banana‐assorted breads: The fermentative characteristics affected by different banana cultivars-Reference-Cited by-同舟云学术

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Manufacturing technology of banana‐assorted breads: The fermentative characteristics affected by different banana cultivars

Published:2020-04-30 Issue:6 Volume:8 Page:2627-2641
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Lin Li‐Yun¹,Peng Chiung Chi²,Chen Kuan‐Chou²³^ORCID,Wang Hui‐Er¹,Wang Chun‐Shen¹,Shen Kun Hung⁴,Peng Robert Y.¹

Affiliation:

1. Department of Food and Applied Technology Hungkuang University Taichung City Taiwan

2. Graduate Institute of Clinical Medicine College of Medicine Taipei Medical University Taipei Taiwan

3. Department of Urology Taipei Medical University Shuang‐Ho Hospital Taipei Taiwan

4. Division of Urology Department of Surgery Chi‐Mei Medical Center Yung Kang City Taiwan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1539

Reference44 articles.

1. Effects of Drying on the Physicochemical and Functional Properties of Green Banana (Musa sapientum) Flour and Development of Baked Product

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Green banana by-products on the chemical, technological and sensory quality of meat products;International Journal of Gastronomy and Food Science;2022-12

2. Chemical, technological and sensory quality of pasta and bakery products made with biomass and green banana flour;International Journal of Food Science & Technology;2022-05-24

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