Chemical, Microbiological and Antioxidant Effects of Banana Peels on Butter Cake

EFFECT OF THERMAL AND CHEMICAL PRE-TREATMENTS ON OXIDATIVE ENZYME ACTIVITIES OF BANANA AND APPLE SLICES

EFFECT OF NATURAL CABBAGE and TARO EXTRACTS ON OXIDATIVE ENZYMES ACTIVITY OF FROZEN AND DRIED BANANA PRODUCTS

Effect of Vacuum Drying System on Drying Time and Quality of Banana Slices

Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch

EFFECT OF DRYING PROCESS ON NUTRITIONAL VALUE, CHEMICAL, PHYSICAL AND SENSORY PROPERTIES FOR ONION

IN SITU DRY MATTER DEGRADATION CHARACTERISTICS OF BANANA REJECTS, LEAVES, AND PSEUDOSTEM

EFFECT OF OSMOTIC CONCENTRATION AND ULTRASOUND PRE-TREATMENT ON THE QUALITY OF DRIED BANANA SLICES

EFFECT OF UNNATURAL DRYING METHODS USING BIOMASS OVEN ON QUALITY OF SOME FOOD PRODUCTS

Effect of microwave pretreatment on some operating conditions for drying banana slices using infrared/convection dryer