Physicochemical characteristics and sensorial properties of dry noodle supplemented with unripe banana flour

Autor:	Anggraeni, R., Saputra, D., Adib, A.
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	Fiber Dry Noodles Unripe Banana flour Physical-chemistry Sensory evaluation Nutrition. Foods and food supply TX341-641 Hospitality industry. Hotels clubs restaurants etc. Food service TX901-946.5
Zdroj:	Food Research, Vol 2, Iss 3, Pp 270-278 (2018)
Druh dokumentu:	article
ISSN:	2550-2166
DOI:	10.26656/fr.2017.2(3).061
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/921309459e4f424da174057702fb1e1e Zobrazit plný text záznamu View record in DOAJ