Browsing Journal Articles by Subject "Banana Flour"
Now showing items 1-2 of 2
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Developing stability of coconut milk ice-cream by banana flour
(2015-06-04)Banana flour (BF) was to use a stabilizer in coconut milk ice-cream (CMIC) in order to add value for Thai fruit; Banana. BF was varied at 4 levels as follows; 0.1, 0.3, 0.5 and 0.7%. Data from various treatments were ... -
Development of vegetables and fruits tablet
(2015-06-05)Study to process of vegetable and fruit tablet which study about 2 types such as banana and kale. The first step; drying banana and kale by thermal processing with hot air oven at 605C for 30 min. Next grinded dried banana ...