Nutritional, textural and sensory quality of plain cake enriched with rice rinsed water treated banana blossom flour
Authors:
- Tamanna TasnimTTTamanna Tasnim
- Pabitra Chandra DasPDPabitra Chandra Das
- Anjuman Ara BegumABAnjuman Ara Begum
- Asmaul Husna NupurANAsmaul Husna Nupur
- Anisur Rahman MazumderAMAnisur Rahman Mazumder
Open Access
- 1 December 2020
- journal article
- research article
- Published by Elsevier in Journal of Agriculture and Food Research
- Vol. 2
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Science and Technology, Taiwan
- National Science and Technology Planning Project
This publication has 18 references indexed in Scilit:
- Banana (Musa sp. var. elakki bale) Flower and Pseudostem: Dietary Fiber and Associated Antioxidant CapacityJournal of Agricultural and Food Chemistry, 2011
- Preparation of Bakery Products by Incorporating Pea Flour as a Functional IngredientAmerican Journal of Food Technology, 2010
- Willingness to use functional breads. Applying the Health Belief Model across four European countriesAppetite, 2009
- Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit qualityFood Chemistry, 2007
- Effect of incorporation of amaranth flour on the quality of cookiesEuropean Food Research and Technology, 2005
- EFFECTS OF BAKING PARAMETERS ON THE WHITE LAYER CAKE QUALITY BY COMBINED USE OF CONVENTIONAL AND MICROWAVE OVENSJournal of Food Processing and Preservation, 2004
- Production and packaging of bakery products using MAP technologyTrends in Food Science & Technology, 2002
- Enzymatic browning reactions in apple and apple productsCritical Reviews in Food Science and Nutrition, 1994
- Inhibition of polyphenol oxidase activity and browning by honeyJournal of Agricultural and Food Chemistry, 1990
- FUNCTIONAL PROPRETIES OF RAPESEED FLOURS, CONCENTRATES AND ISOLATEJournal of Food Science, 1976