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    Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour

    Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour by Yana Cahyana, Tomi Nugraha, Nabila Aprilira, Karina Ayuningtias, Giffary Pramafisi Soeherman, Herlina Marta, Tensiska Tensiska

    Published 2021-02-01
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