The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions

Bashmil, Y.M., Bekes, F., Ruderman, M. et al. (3 more authors) (2025) The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions. Plants, 14 (2). 207. ISSN 2223-7747

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Item Type: Article
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© 2025 by the authors. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.

Keywords: functional bread; green banana; MixoLab; RS; DF; dough rheology; crumb cell structure; bread color
Dates:
  • Published: January 2025
  • Published (online): 13 January 2025
  • Accepted: 9 January 2025
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 14 Feb 2025 14:18
Last Modified: 14 Feb 2025 14:21
Status: Published
Publisher: MDPI
Identification Number: 10.3390/plants14020207
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