Leb Mue Nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality

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Leb Mue Nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality

The objective of this study was to design a value-added product utilizing food industry by-products, specifically dried Leb Mue Nang banana and soybean meal. Five alternative formulations of a fruit bar with different ratios of dehydrated Leb Mue Nang banana and soybean meal (70:30, 60:40, 50:50,...

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Bibliographic Details
Main Authors:	Chukwan Techakanon, Sunantha Tangrujiwatanachai
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2019
Online Access:	http://journalarticle.ukm.my/14717/ http://journalarticle.ukm.my/14717/1/48_04_13.pdf

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