Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour
Effect of incorporation of unripe plantain and mung bean malt flours on wheat flour on the chemical, physical and sensory properties of cookies
พ.ศ. 2562
Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits
พ.ศ. 2564
Sensory and chemical characteristics of bar cookies made from mung bean flour and ripe plantain var raja as emergency food
พ.ศ. 2561
Physicochemical, pasting and gel textural properties of wheat-ripe Cavendish banana composite flours
Universiti Sains Malaysia พ.ศ. 2557
Nutritional and anti-nutritional evaluation of cookies prepared from okara, red teff and wheat flours
พ.ศ. 2561
Bread with flour obtained from green banana with its peel as partial substitute for wheat flour: Physical, chemical and microbiological characteristics and acceptance
พ.ศ. 2559
Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit
พ.ศ. 2556
Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies
พ.ศ. 2563
The study of edible film production from unriped banana flour and riped banana puree
มหาวิทยาลัยขอนแก่น พ.ศ. 2559
Evaluation of various properties of composite flour from oats, sorghum, amaranth and wheat flour and production of cookies thereof