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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

Table 3. Centesimal composition of green bananaflour.

Parameters
SampleMoistureAshesProteinLipidsCarbohydratesCalorific value
FBV8,520,962,840,6787,01384.16kcal

Source: Authors

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