Pasting and physical properties of green banana flours and pastas
Universiti Putra Malaysia 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
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