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March 7, 2024Open Access

Effect of Modified Banana Kepok (Musa paradisiaca L.) Starch Substitution on Resistant Starch, Protein, and Water Content in Steamed Brownies

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Authors

RARinanda Nur ArifahASAan SofyanMuhammadiyah University of Surakarta

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Cite This Study

Arifah et al. (2024) studied this question.

synapsesocial.com/papers/68e75441b6db6435876cca09https://doi.org/10.3390/engproc2024063024
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect of Modification of Banana Kepok (Musa paradisiaca L.) Starch Substitution on Ash, Water, and Protein Content in Cookie Products2024
  2. 2The Effect of Modified Kepok Banana (Musa acuminata × balbisiana) Starch Substitution on the Fat, Dietary Fiber, and Resistant Starch Content of Product Cookies2024 · 2 citations
  3. 3The Effect of Kepok Banana Starch Substitution (Musa paradisiaca L.) Modifications on the Texture and Color of Mocaf Flour Caramel Sponge2024 · 2 citations
  4. 4Physicochemical and sensory characteristics of steamed brownies partially substituted with breadfruit flour2026
  5. 5The Quality Of Baked Brownies Produce From The Subtitution Of Milit Flour2024