Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour
Amir Amini Khoozani, Biniam Kebede, Alaa El‐Din A. Bekhit
Topics & Concepts
Food scienceRheologyWheat flourChemistryPulp (tooth)MathematicsMaterials scienceComposite materialDentistryMedicineFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology