Pasta with unripe banana flour: Physical, texture, and preference study

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Agama Acevedo, Edith ^a   Islas Hernandez, José J ^a   Osorio Díaz, Perla ^a   Rendón Villalobos, Rodolfo ^a   Utrilla Coello, Rubí G ^a   Angulo, Ofelia ^b   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Banana flour; Pasta; Preference; Texture

Indexed keywords

WATER;

ADHESION; ADOLESCENT; ADULT; AGED; ALGORITHM; ARTICLE; BANANA; CHEMISTRY; CHILD; CONDIMENT; CONSUMER; DIETARY FIBER; ELASTICITY; FEMALE; FLOUR; FOOD HANDLING; FOOD PREFERENCE; FRUIT; GROWTH, DEVELOPMENT AND AGING; HARDNESS; HUMAN; MALE; METHODOLOGY; MIDDLE AGED; PIGMENTATION; STATISTICS; TOMATO;

ADHESIVENESS; ADOLESCENT; ADULT; AGED; ALGORITHMS; CHILD; CONDIMENTS; CONSUMER SATISFACTION; DIETARY FIBER; ELASTICITY; FEMALE; FLOUR; FOOD HANDLING; FOOD PREFERENCES; FOOD TECHNOLOGY; FRUIT; HARDNESS; HUMANS; LYCOPERSICON ESCULENTUM; MALE; MIDDLE AGED; MUSA; PIGMENTATION; STATISTICS AS TOPIC; WATER; YOUNG ADULT;

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 70350179545     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01215.x     Document Type: Article

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