Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour
1 |
Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Indonesia |
2 |
Laboratory of Food Processing Technology, Department of Food Technology, Universitas Padjadjaran, Indonesia |
CORRESPONDING AUTHOR
Yana Cahyana
Food Technology, Universitas Padjadjaran, Bandung, Indonesia
Submission date: 2020-10-17
Final revision date: 2021-01-28
Acceptance date: 2021-01-29
Online publication date: 2021-02-24
Publication date: 2021-02-24
Pol. J. Food Nutr. Sci. 2021;71(1):61–68