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Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties (2021)

First Author: Harastani R

Attributed to: EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.3390/foods10081883

Publication URI: http://dx.doi.org/10.3390/foods10081883

Type: Journal Article/Review

Parent Publication: Foods

Issue: 8