Work

The effect of extruded green banana flour substitution on the physicochemical and functional properties of composite doughs and noodle quality

Year: 2026

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70633

Authors: Yujie Chen, Min Yang, Yulian Zhu, Mengqing Li, Qin Dan, Jingjing Feng, Shuang‐kui Du

Institution: Northwest A&F University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production, Good health and well-being

Open Access status: closed

OpenAlex ID: W7153753050

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Cites: 43

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