Food and Nutrition Sciences
Vol.5 No.3(2014), Paper ID 42253, 7
pages
DOI:10.4236/fns.2014.53033
Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation
Perla Osorio-Díaz, José J. Islas-Hernández, Edith Agama-Acevedo, Sandra L. Rodríguez-Ambriz, María E. Sánchez-Pardo, Luis A. Bello-Pérez
Center for Development of Biotic Products, National Polytechnique Institute, Yautepec, México
Center for Development of Biotic Products, National Polytechnique Institute, Yautepec, México
Center for Development of Biotic Products, National Polytechnique Institute, Yautepec, México
Center for Development of Biotic Products, National Polytechnique Institute, Yautepec, México
National School of Biological Sciences, National Polytechnique Institute, México, D.F., México.
Center for Development of Biotic Products, National Polytechnique Institute, Yautepec, México
Copyright © 2014 Perla Osorio-Díaz, José J. Islas-Hernández, Edith Agama-Acevedo, Sandra L. Rodríguez-Ambriz, María E. Sánchez-Pardo, Luis A. Bello-Pérez et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
P. Osorio-Díaz, J. Islas-Hernández, E. Agama-Acevedo, S. Rodríguez-Ambriz, M. Sánchez-Pardo and L. Bello-Pérez, "Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation,"
Food and Nutrition Sciences, Vol. 5 No. 3, 2014, pp. 264-270. doi:
10.4236/fns.2014.53033.