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The Effect of Bread Fortification with Whole Green Banana F..:
Amir Amini Khoozani
;
Biniam Kebede
;
John Birch
.
https://www.mdpi.com/2304-8158/9/2/152. , 2020
Link:
https://doi.org/10.3390/foods9020152
RT Journal T1
The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:b259760d8907461396281b78ec4880c7&Exemplar=1&LAN=DE A1 Amir Amini Khoozani A1 Biniam Kebede A1 John Birch A1 Alaa El-Din Ahmed Bekhit PB MDPI AG YR 2020 K1 green banana K1 flour K1 bread K1 digestibility K1 nutritional K1 mineral K1 resistant starch K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/9/2/152 LK http://dx.doi.org/https://doi.org/10.3390/foods9020152 DO https://doi.org/10.3390/foods9020152 SF ELIB - SuUB Bremen
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