Addition of green banana flour to instant noodles: rheological and technological properties
Vernaza, Maria Gabriela; Gularte, Márcia Arocha; Chang, Yoon Kil.
Ciênc. agrotec., (Impr.)
; 35(6): 1157-1165, Nov.-Dec. 2011. ilus, tab
Artículo en Inglés | LILACS | ID: lil-610607
Documentos relacionados
Blends of cassava starch with banana flours as raw materials for gluten-free biscuits
Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven.
Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours.