Dough Rheology, Physico‐Chemical, and Sensory Properties of Bread From Wheat/Fresh Green Mature Banana Puree Composite

Ediriisa Mugampoza, Norah Nankya, Arthur Tabula, Martin Mutambuka, Khadijah Nakyinsige

Open source

DOI: 10.1002/fsn3.72489
Published: 2026-10
Container: Food Science & Nutrition
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.72489,
  title = {Dough Rheology, Physico‐Chemical, and Sensory Properties of Bread From Wheat/Fresh Green Mature Banana Puree Composite},
  author = {Ediriisa Mugampoza and Norah Nankya and Arthur Tabula and Martin Mutambuka and Khadijah Nakyinsige},
  year = {2026},
  journal = {Food Science \&amp; Nutrition},
  doi = {10.1002/fsn3.72489},
  url = {https://doi.org/10.1002/fsn3.72489}
}

RIS

TY  - JOUR
TI  - Dough Rheology, Physico‐Chemical, and Sensory Properties of Bread From Wheat/Fresh Green Mature Banana Puree Composite
AU  - Ediriisa Mugampoza
AU  - Norah Nankya
AU  - Arthur Tabula
AU  - Martin Mutambuka
AU  - Khadijah Nakyinsige
PY  - 2026
JO  - Food Science &amp; Nutrition
DO  - 10.1002/fsn3.72489
UR  - https://doi.org/10.1002/fsn3.72489
ER  -

APA

Mugampoza, E., Nankya, N., Tabula, A., Mutambuka, M., & Nakyinsige, K. (2026). Dough Rheology, Physico‐Chemical, and Sensory Properties of Bread From Wheat/Fresh Green Mature Banana Puree Composite. Food Science & Nutrition. https://doi.org/10.1002/fsn3.72489

Source records

crossref · retrieved 2026-11-07T16:26:14.870Z