Pasting and physical properties of green banana flours and pastas

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Pasting and physical properties of green banana flours and pastas

Viscosity and physical properties of flours and pastas prepared from four cultivars of green bananas (namely Pisang Berangan, Pisang Nangka, Pisang Tanduk, and Pisang Nipah) have been evaluated. The moisture content and water activity of banana flours were found in the range of 7.71%-8.50% wet basis...

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Bibliographic Details
Main Authors:	Cheok, Choon Yoong, Sulaiman, Rabiha, Manan, N. A., Zakora, A. J., Chin, Nyuk Ling, Hussain, Norhayati
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/66328/ http://psasir.upm.edu.my/id/eprint/66328/1/%2846%29.pdf

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