Nutritional compositions, physicochemical properties, and sensory attributes of green banana flour-based snack bar incorporated with konjac glucomannan
The objective of this study was to determine the nutritional composition, physicochemical properties, and sensory acceptability of snack bars prepared by using green banana flour (20% based on the total weight of rolled oats) and konjac glucomannan (KGM). Various levels of KGM (0.5%, 1.0%, 1.5%, and...
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| Main Authors: | , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2024
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/24272 |
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