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,...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2019
|
| Online Access: | http://journalarticle.ukm.my/14717/1/48_04_13.pdf http://journalarticle.ukm.my/14717/ http://www.mabjournal.com/index.php?option=com_content&view=article&id=946&catid=59:current-view&Itemid=56 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|