Influence of Hydrocolloids on the Cooking Quality and Techno‐Functional Properties of Unripe Banana Flour Pasta

Fuente: Wiley Open Access

Saved in:

Bibliographic Details
Main Authors:	Siphosethu R. Dibakoane, Victor Mlambo, Belinda Meiring, July Johannes Sibanyoni, Tonna A. Anyasi, Obiro Cuthbert Wokadala
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Food Science & Nutrition
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!

Similar Items