Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles
The purpose of this study was to increase the dietary fibre content and enhance the nutritional values of yellow alkaline noodle (YAN). In this study, banana flour (BF) from mature green banana (Musa paradisiacal var. Awak) and oat 13- glucan were incorporated as sources of fibre in YAN. The effects...
| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2017
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| 主題: | |
| オンライン･アクセス: | http://eprints.usm.my/51136/ |
| Abstract | Abstract here |