@fabianasrn.bsky.social
Unripe banana flour (UBF) with high resistant starch replaced part of whole wheat flour in bread with good results.
A 15% UBF loaf had 82.1% acceptance and no rejection in sensory tests! Link: tinyurl.com/z49rxcd5
A 15% UBF loaf had 82.1% acceptance and no rejection in sensory tests! Link: tinyurl.com/z49rxcd5
June 26, 2025 at 7:34 PM
Unripe banana flour (UBF) with high resistant starch replaced part of whole wheat flour in bread with good results.
A 15% UBF loaf had 82.1% acceptance and no rejection in sensory tests! Link: tinyurl.com/z49rxcd5
A 15% UBF loaf had 82.1% acceptance and no rejection in sensory tests! Link: tinyurl.com/z49rxcd5