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Keywords: Sensory acceptability
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Journal Articles
Journal:
British Food Journal
British Food Journal (2020) 122 (10): 3165–3177.
Published: 07 August 2020
..., overripe banana exhibits rich sources of natural sweetener and dietary fibre which could potentially be used as a novel food ingredient in bakery product. Thus, the study aims to determine the nutritional properties, sensory acceptability and glycaemic index (GI) value of chocolate cookies formulated...
