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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...

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Bibliographic Details
Main Authors: Jau-Shya Lee, NurDiyana Yusoff, Ai Ling Ho, Chee Kiong Siew, Jahurul Haque Akanda, Wan Xin Tan
Format: Article
Language:English
English
Published: Molecular Diversity Preservation International (MDPI) 2022
Subjects:
TS1950-1982 Animal products
TX341-641 Nutrition. Foods and food supply
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
https://eprints.ums.edu.my/id/eprint/35670/
https://doi.org/10.3390/app13042421
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https://eprints.ums.edu.my/id/eprint/35670/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/35670/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/35670/
https://doi.org/10.3390/app13042421

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