Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch

Simple item page
dc.contributor.authorTran Ngoc Giau
dc.contributor.authorNguyen Minh Thuy
dc.contributor.authorVo Quoc Tien
dc.contributor.authorNgo Van Tai
dc.date.accessioned2025-07-21T06:09:01Z
dc.date.issued2023-03-30
dc.description.abstract1Institute of Food and Biotechnology, Can Tho University, Vietnam 2King Mongkut’s Institute of Technology Ladkrabang, Schoolof Food Industry, Bangkok, Thailand
dc.identifier.doi10.17306/j.afs.1076
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/12357
dc.subjectPotato starch
dc.subject.classificationFood and Agricultural Sciences
dc.titleQuality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch
dc.typeArticle

Files

Collections

All