|
|||||
|
|
Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta |
|
| Authors: | Adetiya Rachman Margaret A Brennan James Morton Charles S Brennan |
| Affiliation: | 1. Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand
Indonesia Institute for Agricultural Research and Development, Jakarta, Indonesia Riddet Institute, Palmerston North, New Zealand;2. Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand |
| Abstract: | |
| Keywords: | |