Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (<i>Cavendish</i> spp.) Flour.

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第一作者： Pakathip,Thakaeng

第一单位： Program in Food Science and Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.

作者： Pakathip,Thakaeng ^[1] ; Thitirat,Boonloom ^[1] ; Saroat,Rawdkuen ^[2]

作者单位： Program in Food Science and Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand. ^[1] Program in Food Science and Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.;Unit of Innovative Food Packaging and Biomaterials, Mae Fah Luang University, Chiang Rai 57100, Thailand. ^[2]

关键词 Cavendish spp.bread functional properties gluten-free unripe green banana wheat flour substitution

主题词面包(Bread);化学现象(Chemical Phenomena);面粉(Flour);热温度(Hot Temperature);芭蕉属(Musa);淀粉(Starch);小麦属(Triticum)

DOI 10.3390/molecules26072070

PMID 33916867

发布时间 2021-05-12

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准确一般字义偏差语意偏离译文作用小提交