PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR

<p>Banana flour is one of the semi-finished products which processed aims to maintain shelf life, provide goods for diver food products, facilitate packaging and transportation. This research aimed to determine and compare the physical characteristics of flour from three banana species, i.e.,...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Food ScienTech Journal
المؤلفون الرئيسيون: Krishna Purnawan Candra, Anis Sofianur, Bernatal Saragih, Yuliani Yuliani
التنسيق: مقال
اللغة:الإنجليزية
منشور في: Department of Food Technology 2021-07-01
الموضوعات:
banana flour
physical characteristics
kepok
talas
cavendish
الوصول للمادة أونلاين:https://jurnal.untirta.ac.id/index.php/fsj/article/view/12476

الانترنت

https://jurnal.untirta.ac.id/index.php/fsj/article/view/12476

مواد مشابهة