The Effect of Beans and Baking on Banana Bar Qualities
Beans are good protein sources for producing banana bars for emergency foods. According to the previous reports, the baking temperatures and times affect the quality of the banana bar. This study aims to evaluate the effect of bean flour types (soybean, mung, and winged bean) as well as the baking...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2022-06-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | https://journal.ipb.ac.id/index.php/jtip/article/view/30615 |