Back to Article

Physico-chemical and sensory characterization of bread based on green banana <i>(Musa</i><i> </i><i>spp.)</i> flour

Universal Journal of Food Science and Technology | Vol 1, Issue 1

Figure 4

Purchase intention test for bread made from green banana flour. (A), standard sample; (B), bread with 10% BFP; (C), bread with 15% BFP and (D), bread with 20% BFP.
Figure 4. Purchase intention test for bread made from green banana flour. (A), standard sample; (B), bread with 10% BFP; (C), bread with 15% BFP and (D), bread with 20% BFP.
Download
Previous Figure Next Figure