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Effect of partially defatted soybean flour substitution on the proximate, pasting and sensory properties of banana flour
Banana flour pasting properties soybeans substitution viscosity
2011/1/11
This study evaluates the proximate, pasting and sensory properties of banana flour fortified with partially defatted soybeans flour. Banana flours were substituted with soybeans flour at 10, 20, 30 an...