Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties
This study investigated the potential of unripe plantain (UP) and orange vesicle (OV) composite flour for cookies production. Proximate composition, functional properties, vitamins and mineral composition of the composite flour were carried out. Data obtained was subjected to Analysis of Variance. T...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Informa UK Limited
2019
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/96107 |
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