Quality improvement of green saba banana flour Steamed cake
Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette (0%, 3.5%, 7%) on the quality of the cake were investigated. Phy...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Molecular Diversity Preservation International (MDPI)
2022
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/35670/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35670/2/FULL%20TEXT.pdf |