Development and Quality Evaluation of Fiber-Enriched Pasta Incorporating Green Banana Flour and Whole Wheat Flour: Physicochemical, Antioxidant, and Sensory Properties.
- DOI
- 10.1002/fsn3.72273
- Published
- 2026 Sep
- Container
- Food science & nutrition
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1002/fsn3.72273,
title = {Development and Quality Evaluation of Fiber-Enriched Pasta Incorporating Green Banana Flour and Whole Wheat Flour: Physicochemical, Antioxidant, and Sensory Properties.},
author = {Islam S and Himu NS and Islam MF and Kibria A and Bhuiyan MNI and Abedin MJ and Miah MN and Miah MAS},
year = {2026},
journal = {Food science \& nutrition},
doi = {10.1002/fsn3.72273},
url = {https://doi.org/10.1002/fsn3.72273}
}RIS
TY - JOUR TI - Development and Quality Evaluation of Fiber-Enriched Pasta Incorporating Green Banana Flour and Whole Wheat Flour: Physicochemical, Antioxidant, and Sensory Properties. AU - Islam S AU - Himu NS AU - Islam MF AU - Kibria A AU - Bhuiyan MNI AU - Abedin MJ AU - Miah MN AU - Miah MAS PY - 2026 JO - Food science & nutrition DO - 10.1002/fsn3.72273 UR - https://doi.org/10.1002/fsn3.72273 ER -
APA
S, I., NS, H., MF, I., A, K., MNI, B., MJ, A., MN, M., & MAS, M. (2026). Development and Quality Evaluation of Fiber-Enriched Pasta Incorporating Green Banana Flour and Whole Wheat Flour: Physicochemical, Antioxidant, and Sensory Properties.. Food science & nutrition. https://doi.org/10.1002/fsn3.72273
Source records
- pubmed · retrieved 2026-09-25T05:38:42.484Z