Abstract
Unripe banana flour (UBF) is a starchy food that contains a high proportion of indigestible compounds as resistant starch (RS), and non-starch polysaccharides. Therefore this study was designed to examine the effect of adding unripe banana flour as a source of resistant …
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CITATION STYLE
APA
Khalil, M., Tabikha, M., Hosny, M., & Kortam, A. (2017). Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch. Journal of Food and Dairy Sciences, 8(10), 411–417. https://doi.org/10.21608/jfds.2017.38925
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