The Effect of Beans and Baking on Banana Bar Qualities

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...

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Bibliographic Details
Main Authors: Riyanti Ekafitri, Dewi Desnilasari, Rhestu Isworo, Dian Rachmawanti Afandi, Rohmah Luthfiyanti
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2022-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
banana bar
beans
emergency food
Online Access:https://journal.ipb.ac.id/index.php/jtip/article/view/30615

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