Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

CYTA - Journal of Food

Volumn 12, Issue 2, 2014, Pages 141-149

  Ho, L H ^a   Abdul Aziz, N A ^a   Bhat, Rajeev ^a   Azahari, B ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

banana pseudo stem flour; gelatinization enthalpy change; hardness; microbes; moisture; water activity

Indexed keywords

COLLOIDS; ENTHALPY; FRUITS; GELATION; HARDNESS; MOISTURE;

AEROBIC PLATE COUNTS; BANANA PSEUDO-STEM FLOUR; CARBOXY-METHYL CELLULOSE; ENTHALPY CHANGE; MICROBES; MICROBIOLOGICAL QUALITY; PEAK TEMPERATURES; WATER ACTIVITY;

FOOD PRODUCTS;

EID: 84897449049     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2013.806597     Document Type: Article

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