Utilization of Unripe Banana Powder into Traditional Fruit: Utilization of unripe banana powder in the development of traditional food products - Couverture souple
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Utilization of Unripe Banana Powder into Traditional Fruit
Edité par
LAP LAMBERT Academic Publishing Jan 2024, 2024
ISBN 10 : 6207457641
ISBN 13 : 9786207457649
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 72 pp. Englisch. N° de réf. du vendeur 9786207457649
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EUR 43,90
Expédition à EUR 23
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 2 disponible(s)
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Utilization of Unripe Banana Powder into Traditional Fruit
Edité par
LAP Lambert Academic Publishing, 2024
ISBN 10 : 6207457641
ISBN 13 : 9786207457649
Neuf
Couverture souple
Vendeur : moluna, Greven, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The present study was carried out with the objective to prepare thekua, by incorporating unripe banana powder. Product prepared without any incorpation, served as control (T0). The wheat flour 80 percent ,60 percent , 40 percent was blended with 20 percent . N° de réf. du vendeur 1384830140
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EUR 37,23
Expédition à EUR 48,99
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
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Utilization of Unripe Banana Powder into Traditional Fruit
Edité par
LAP LAMBERT Academic Publishing Jan 2024, 2024
ISBN 10 : 6207457641
ISBN 13 : 9786207457649
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -The present study was carried out with the objective to prepare thekua, by incorporating unripe banana powder. Product prepared without any incorpation, served as control (T0). The wheat flour 80 percent ,60 percent , 40 percent was blended with 20 percent ,40 percent ,60 percent unripe banana powder to serve as experimental treatments T1, T2 and T3.Each treatment was replicated three times .Sensary evaluation of the thekua was carried out by using by using a 9 Hedonic Scale .The data obtained during the study were analysed statistically by using analysis variance and critical difference . On the basis of finding ,it was concluded T2( 40 percent unripe banana powder and 60 percent erfined flour ) was the most acceptable in Taste and Flavour, Colour , Body and Texture and Overall acceptability and on the basis of acceptability it is concluded that incorporated in value added traditional food products namely 'Thekua'. Nutrient determination indicates that higest fibre, calcium, phosphorous, and iron content were found in t3 T3 treatment. Cost of the last treatment of thekua 100 grm on the basis of raw ingredient was Rs Rs6-10.52.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 72 pp. Englisch. N° de réf. du vendeur 9786207457649
Acheter neuf
EUR 43,90
Expédition à EUR 60
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 1 disponible(s)
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Utilization of Unripe Banana Powder into Traditional Fruit : Utilization of unripe banana powder in the development of traditional food products
Edité par
LAP LAMBERT Academic Publishing, 2024
ISBN 10 : 6207457641
ISBN 13 : 9786207457649
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The present study was carried out with the objective to prepare thekua, by incorporating unripe banana powder. Product prepared without any incorpation, served as control (T0). The wheat flour 80 percent ,60 percent , 40 percent was blended with 20 percent ,40 percent ,60 percent unripe banana powder to serve as experimental treatments T1, T2 and T3.Each treatment was replicated three times .Sensary evaluation of the thekua was carried out by using by using a 9 Hedonic Scale .The data obtained during the study were analysed statistically by using analysis variance and critical difference . On the basis of finding ,it was concluded T2( 40 percent unripe banana powder and 60 percent erfined flour ) was the most acceptable in Taste and Flavour, Colour , Body and Texture and Overall acceptability and on the basis of acceptability it is concluded that incorporated in value added traditional food products namely 'Thekua'. Nutrient determination indicates that higest fibre, calcium, phosphorous, and iron content were found in t3 T3 treatment. Cost of the last treatment of thekua 100 grm on the basis of raw ingredient was Rs Rs6-10.52. N° de réf. du vendeur 9786207457649
Acheter neuf
EUR 44,59
Expédition à EUR 60,63
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 1 disponible(s)