Welli Yuliatmoko
Food Technology Study Program, Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Terbuka, Jl. Cabe Raya, Pondok Cabe, Tangerang Selatan 15418, Indonesia
LiveDNA: 62.29347
Agnes Murdiati
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
Yudi Pranoto
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
LiveDNA: 62.28560
Yustinus Marsono
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
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How to cite this article
Welli Yuliatmoko, Agnes Murdiati, Yudi Pranoto and Yustinus Marsono, 2019. Chemical and Functional Properties of Cavendish Jepara 30 (Musa cavendishii) Banana Pseudostem Flour after Blanching and Soaking in Sodium Bisulphite Solution. Pakistan Journal of Nutrition, 18: 936-945.
DOI: 10.3923/pjn.2019.936.945
URL: https://scialert.net/abstract/?doi=pjn.2019.936.945
DOI: 10.3923/pjn.2019.936.945
URL: https://scialert.net/abstract/?doi=pjn.2019.936.945