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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 5

Bread acceptability index. (A), standard sample; (B), bread with 10% BFP; (C), bread with 15% BFP and (D), bread with 20% BFP.
Figure 5. Bread acceptability index. (A), standard sample; (B), bread with 10% BFP; (C), bread with 15% BFP and (D), bread with 20% BFP.
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