Jhauharotul Muchlisyiyah

Effects of pregelatinization methods and fruit maturity on physicochemical, functional, and pasting properties of banana ( Musa paradisiaca L.) flour

The utilization of banana flour in food industries is constrained by its high gelatinization temperature and limited functional performance. This study evaluated the combined effects of pregelatinization methods and fruit maturity levels on the physicochemical, functional, and pa...