Chemical, Functional and Sensory Characterization of Non-commercial Unripe Banana Based Blends for Healthy Custard Food
Vadlya T. Tame & Lorater G. Hanson · Asian Journal of Food Research and Nutrition · 2025
The global reliance on refined wheat-based custard powders, which are often low in protein and fibre, raises nutritional concerns, particularly for individuals seeking healthier, plant-based alternatives. Additionally, underutilized crops like unripe bananas, oyster mushrooms, an...
Open access
Research Article
10.9734/ajfrn/2025/v4i3314