The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)

The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk den...

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Bibliographic Details
Main Authors: Shiqi Huang, Mario M. Martinez, Benjamin M. Bohrer
Format: Article
Published: MDPI AG 2019-11-01
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