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Packaging materials and storage conditions suitable for high carotenoid plantain flour
The best packaging materials and storage conditions suitable for high carotenoid plantain flour will be established
Sensory and Instrumental Texture Profiling of Yellow-fleshed Plantain Flour Cooked Paste Produced from Different Varieties
The aim of this study is to assess the effect of different packaging materials and storage periods on the sensory and instrumental texture attributes of amala prepared from different plantain flour.