Physicochemical characteristics and sensorial properties of dry noodle supplemented with unripe banana flour-Reference-Cited by-同舟云学术

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Physicochemical characteristics and sensorial properties of dry noodle supplemented with unripe banana flour

Published:2018-01-02 Issue:3 Volume:2 Page:270-278
ISSN:2550-2166
Container-title:Food Research
language:
Short-container-title:Food Res.

Author:

Anggraeni R.,Saputra D.

Publisher

Rynnye Lyan Resources

Subject

Food Science

Cited by 13 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. Enhancing prebiotic, antioxidant, and nutritional qualities of noodles: A collaborative strategy with foxtail millet and green banana flour;PLOS ONE;2024-08-19

2. Chemical Composition, Microbiological and Sensory Qualities of Banana Based Complementary Diets Fortified with African Breadfruit Seed and Carrot Flours;African Journal of Agriculture and Food Science;2024-06-17

3. Quality assessment and sensory evaluation of green banana starch enriched instant noodles;Applied Food Research;2024-06

4. Banana Waste as a Nutraceuticals Product;Nutraceuticals from Fruit and Vegetable Waste;2024-05-02

5. Quality Evaluation of Noodles Produced From Blends of Wheat, Unripe Banana and Cowpea Flours;Journal of Nutrition Food Science and Technology;2023-04-01

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