Leb Mue Nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality
The objective of this study was to design a value-added product utilizing food industry by-products, specifically dried Leb Mue Nang banana and soybean meal. Five alternative formulations of a fruit bar with different ratios of dehydrated Leb Mue Nang banana and soybean meal (70:30, 60:40, 50:50,...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2019
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| Online Access: | http://journalarticle.ukm.my/14717/1/48_04_13.pdf |