Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta
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DOI: 10.1111/jfpp.14081
Abstract: Research was conducted to investigate the effects of egg white protein and soy protein powder addition on physicochemical properties of banana pasta. The levels of protein fortification were 5, 10, and 15% of banana flour… read more here.
Keywords: egg white; pasta; white protein; banana pasta ... See more keywords