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January 25, 2021Scientific Research JournalOpen Access

The Effects of Unripe Saba Banana Composite Flour on Acceptance and Physicochemical Characteristics of Biscuits

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Authors

MSMariely Ayu ShareenieAMAfham Aisyah MatkhirJAJahurul Haque AkandaUniversity of Arkansas System

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Cite This Study

Shareenie et al. (2021) studied this question.

synapsesocial.com/papers/6a6f4f1984cc45bb7bdf9bc9https://doi.org/10.24191/srj.v18i1.11397
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Also Consider

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  1. 1Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour2011 · 169 citations
  2. 2Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato2018 · 119 citations