Physicochemical Properties and Sensory Attributes of Homemade Bakery Products from Two Local Varieties of Pineapple Compared with the Locally Available Market Products in Bangladesh
T. Chowdhury, G. W. Akbar, U. Hojaifa & N. Absar · Asian Food Science Journal · 2022
Pineapples (Ananas comosus L. Merr) contain beneficial properties and the object of the study is to compare the physical and chemical properties of two local varieties of pineapples and their prepared bakery products such as jelly and biscuit using flesh of pineapple as one of th...
Open access
Research Article
10.9734/afsj/2022/v21i1030479