PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR
<p>Banana flour is one of the semi-finished products which processed aims to maintain shelf life, provide goods for diver food products, facilitate packaging and transportation. This research aimed to determine and compare the physical characteristics of flour from three banana species, i.e.,...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2021-07-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/12476 |
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