Shelf life extension of ambient-stored banana cake using banana powder

Shelf life extension of ambient-stored banana cake using banana powder

Maintaining the quality of bakery products is vital for consumers’ health and preference. Since bakery products are intermediate-moisture foods, spoilage by moulds is among the major causes of shelf life reduction. In the present work, the effects of substituting banana purée with banana powder to e...

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Bibliographic Details
Main Authors: Samsudin, N. I. P., Roslan, N. A., Mahmud @ Ab Rashid, Nor Khaizura, Hasan, Hanan
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2019
Online Access:http://psasir.upm.edu.my/id/eprint/67306/
http://psasir.upm.edu.my/id/eprint/67306/1/%2834%29.pdf

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