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SUGAR CONTENT, CRUDE FIBER CONTENT, ANTIOXIDANT ACTIVITY, AND SENSORY CHARACTERISTICS OF SORGHUM (SORGHUM BICOLOR (L.)MOENCH) SNACK BAR WITH ADDITION OF KLUTUK BANANA (MUSA BALBISIANA COLLA) FLOUR.
- Published in:
- National Nutrition Journal / Media Gizi Indonesia, 2024, v. 19, n. 1, p. 95, doi. 10.20473/mgi.v19i1.95-106
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- Publication type:
- Article
Leavening capacity, physicochemical and textural properties of wheat dough enriched with non-commercial unripe banana flours.
- Published in:
- AIMS Agriculture & Food, 2023, v. 8, n. 4, p. 978, doi. 10.3934/agrfood.2023052
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- Publication type:
- Article
Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 3, p. 1533, doi. 10.1007/s11694-020-00402-7
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- Publication type:
- Article
Response surface methodology for optimization of gluten-free bread made with unripe banana flour.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1652, doi. 10.1007/s11694-019-00082-y
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- Publication type:
- Article
Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream.
- Published in:
- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 315, doi. 10.17113/ftb.53.03.15.3851
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- Publication type:
- Article
BANANA FLOUR GOES TO MARKET: THE MARKETING PARAMETERS TO INTRODUCE BANANA FLOUR TO THE CONSUMER MARKET.
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- Environmental & Social Management Journal / Revista de Gestão Social e Ambiental, 2024, v. 18, n. 7, p. 1, doi. 10.24857/rgsa.v18n7-047
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- Publication type:
- Article
Active Banana Flour Nanocomposite Films Incorporated with Garlic Essential Oil as Multifunctional Packaging Material for Food Application.
- Published in:
- Food & Bioprocess Technology, 2018, v. 11, n. 6, p. 1199, doi. 10.1007/s11947-018-2089-2
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- Publication type:
- Article
Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S263, doi. 10.1111/j.1750-3841.2009.01215.x
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- Publication type:
- Article
Fermentation duration 60 hours of kepok banana (Musa paradisiaca Linn) corm produces the best flour quality.
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- EurAsian Journal of Biosciences, 2019, v. 13, n. 2, p. 2349
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- Publication type:
- Article
VALOR NUTRICIONAL E EFEITO DO TRATAMENTO TÉRMICO SOBRE O POTENCIAL ANTIOXIDANTE EM FORMULAÇÕES DE MASSA DE MACARRÃO SEM GLÚTEN.
- Published in:
- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2013, v. 24, n. 2, p. 1
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- Publication type:
- Article
Unripe Banana Flour Produced by Air-Drying Assisted with Ultrasound - Description of the Mechanisms Involved to Enhance the Mass Transfer in Two Approaches.
- Published in:
- International Journal of Food Engineering, 2017, v. 13, n. 11, p. 1, doi. 10.1515/ijfe-2017-0178
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- Publication type:
- Article
EFFECT OF BARLEY, BANANA AND SOYA PROTEIN ISOLATE ON RHEOLOGICAL, MICROSTRUCTURAL AND NUTRITIONAL CHARACTERISTICS OF NORTH INDIAN PAROTTA.
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- Journal of Texture Studies, 2012, v. 43, n. 3, p. 246, doi. 10.1111/j.1745-4603.2011.00334.x
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- Publication type:
- Article
STUDIES ON PASTING, MICROSTRUCTURE, SENSORY, AND NUTRITIONAL PROFILE OF PASTA INFLUENCED BY SPROUTED FINGER MILLET ( ELEUCINA CORACANA) AND GREEN BANANA ( MUSA PARADISIACA) FLOURS.
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- Journal of Texture Studies, 2010, v. 41, n. 6, p. 825, doi. 10.1111/j.1745-4603.2010.00257.x
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- Publication type:
- Article
Fatty acids composition and rheology properties of wheat and wheat and white or brown rice flour mixture.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 5, p. 1543, doi. 10.1007/s00217-008-0877-z
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- Publication type:
- Article
Functional, pasting, nutritional and gluten free muffin making properties of plantain flour.
- Published in:
- Asian Journal of Dairy & Food Research, 2018, v. 37, n. 4, p. 298, doi. 10.18805/ajdfr.DR-1396
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- Publication type:
- Article
IMMOBILIZATION OF PROBIOTIC BACTERIA WITH BANANA FLOUR AND EFFECT ON QUALITY OF SYNBIOTIC ICE CREAM AND SURVIVAL UNDER SIMULATED GASTROINTESTINAL CONDITIONS.
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- Carpathian Journal of Food Science & Technology, 2016, v. 8, n. 4, p. 33
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- Publication type:
- Article
Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 134, doi. 10.1002/jsfa.8447
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- Publication type:
- Article
Quality assessment and consumer acceptability of bread from wheat and fermented banana flour.
- Published in:
- Food Science & Nutrition, 2016, v. 4, n. 3, p. 364, doi. 10.1002/fsn3.298
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- Publication type:
- Article
Impact of ripening stages of banana flour on the quality of extruded products.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 9, p. 1541, doi. 10.1111/j.1365-2621.2007.01574.x
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- Publication type:
- Article
The effect of banana flour as an isotonic drink to maintain hydration status.
- Published in:
- International Food Research Journal, 2011, v. 18, n. 4, p. 1559
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- Publication type:
- Article
Viability of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Lactobacillus casei in fermented milk supplemented with isomalto-oligosaccharides derived from banana flour.
- Published in:
- Journal of Food & Nutrition Research, 2011, v. 50, n. 2, p. 125
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- Publication type:
- Article
Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.
- Published in:
- 2017
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- Publication type:
- journal article
Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão).
- Published in:
- 2011
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- Publication type:
- journal article
In Vitro Colonic Fermentation and Glycemic Response of Different Kinds of Unripe Banana Flour.
- Published in:
- Plant Foods for Human Nutrition, 2010, v. 65, n. 4, p. 379, doi. 10.1007/s11130-010-0190-4
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- Publication type:
- Article
Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability.
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- Scientia Agropecuaria, 2017, v. 8, n. 4, p. 315, doi. 10.17268/sci.agropecu.2017.04.03
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- Publication type:
- Article
Analysis of liability and protein content of soybean biscuits with Ambon banana as an alternative to emergency food for the elderly.
- Published in:
- Slovak Journal of Food Sciences, 2022, v. 16, p. 568, doi. 10.5219/1753
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- Publication type:
- Article
Women with metabolic syndrome improve antrophometric and biochemical parameters with green banana flour consumption.
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- Nutrición Hospitalaria, 2014, v. 29, n. 5, p. 1070, doi. 10.3305/nh.2014.29.5.7331
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- Publication type:
- Article
Response of broiler chickens to different levels of Kepok banana weevil flour as partial mixture for basal commercial feed.
- Published in:
- Livestock & Animal Research, 2022, v. 20, n. 2, p. 118, doi. 10.20961/lar.v20i2.59258
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- Publication type:
- Article
"NUTRIMENTAL, TECHNOFUNCTIONAL AND BIOFUNCTIONAL STUDY OF BANANA FLOUR (MUSA PARADISIACA)".
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, p. 252
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- Publication type:
- Article
Comparative Study on Properties of Banana Flour, Starch and Autoclaved Starch.
- Published in:
- Trends in Carbohydrate Research, 2014, v. 6, n. 1, p. 38
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- Publication type:
- Article
Pasting and physical properties of green banana flours and pastas.
- Published in:
- International Food Research Journal, 2018, v. 25, n. 6, p. 2585
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- Publication type:
- Article
The study of edible film production from unriped banana flour and riped banana puree.
- Published in:
- International Food Research Journal, 2016, v. 23, n. 1, p. 95
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- Publication type:
- Article
Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours.
- Published in:
- International Food Research Journal, 2015, v. 22, n. 5, p. 2111
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- Publication type:
- Article
Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour.
- Published in:
- International Food Research Journal, 2014, v. 21, n. 6, p. 2133
- By:
- Publication type:
- Article
The Use of Principal Component and Cluster Analysis to Differentiate Banana Peel Flours Based on Their Starch and Dietary Fibre Components.
- Published in:
- Tropical Life Sciences Research, 2010, v. 21, n. 1, p. 91
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- Publication type:
- Article
Production of fiber-rich powder by the acid treatment of unripe banana flour.
- Published in:
- Journal of Applied Polymer Science, 2008, v. 109, n. 1, p. 382, doi. 10.1002/app.28095
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- Publication type:
- Article
Crecimiento compensatorio en tilapia Oreochromis niloticus posterior a su alimentación con harina de plátano.
- Published in:
- Avances en Investigación Agropecuaria, 2009, v. 13, n. 2, p. 55
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- Publication type:
- Article
Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch.
- Published in:
- Journal of Food & Dairy Sciences, 2017, v. 8, n. 10, p. 411
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- Publication type:
- Article
Technological use of green banana and birdseed flour in preparing cookies.
- Published in:
- Acta Scientiarum: Technology, 2015, v. 37, n. 4, p. 423, doi. 10.4025/actascitechnol.v37i4.27200
- By:
- Publication type:
- Article
PLANTAIN, BANANA AND WHEAT FLOUR COMPOSITES IN BREAD MAKING: PROSPECTS FOR INDUSTRIAL APPLICATION.
- Published in:
- African Journal of Food, Agriculture, Nutrition & Development, 2015, v. 15, n. 4, p. 10182, doi. 10.18697/ajfand.71.13330
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- Publication type:
- Article