Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing
Crossref DOI link: https://doi.org/10.1007/s11694-020-00402-7
Published Online: 2020-02-14
Published Print: 2020-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Amini Khoozani, Amir http://orcid.org/0000-0002-0197-2472
Birch, John
Bekhit, Alaa El-Din Ahmed
Text and Data Mining valid from 2020-02-14
Version of Record valid from 2020-02-14
Article History
Received: 25 June 2019
Accepted: 10 February 2020
First Online: 14 February 2020
Compliance with ethical standards
:
: The authors declare that they do not have any conflict of interest.