Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology-Reference-Cited by-同舟云学术

Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology

Published:2021-06 Issue:suppl 1 Volume:41 Page:21-28
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SARIFUDIN Achmat¹^ORCID,AFIFAH Nok¹^ORCID,INDRIANTI Novita¹^ORCID,DESNILASARI Dewi¹^ORCID,KRISTANTI Dita¹,RATNAWATI Lia¹,EKAFITRI Riyanti¹^ORCID

Affiliation:

1. Research Center for Appropriate Technology-Indonesian Institute of Sciences, Indonesia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst07620.pdf

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3. Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour;Agama-Acevedo E.;LWT - Food Science and Technology,2012

4. Functional properties and postharvest utilization of commercial and noncommercial banana cultivars;Anyasi T. A.;Comprehensive Reviews in Food Science and Food Safety,2013

5. Official Methods of Analysis,2007

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